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Roast joint with mixed salad and vegetables

Roast joint with mixed salad and vegetables

Roast joint with mixed salad and vegetables
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Rezept drucken
    Servings Prep Time
    2 servings 10 minutes
    Cook Time
    15 minutes
    Servings Prep Time
    2 servings 10 minutes
    Cook Time
    15 minutes
    Roast joint with mixed salad and vegetables
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Rezept drucken
      Servings Prep Time
      2 servings 10 minutes
      Cook Time
      15 minutes
      Servings Prep Time
      2 servings 10 minutes
      Cook Time
      15 minutes
      Ingredients
      • 2 slices roast joint
      • 2 tsp Dijon-mustard
      • 1 dash of brown sugar
      • a little chili pepper dried
      • 2 anchovy fillet small
      • 25 ml balsamic vinegar
      • 90 ml olive oil
      • 1 cucumber small
      • 3 mushrooms
      • 120 g beans
      • 80 g mixed salad
      • 20 g Parmesan
      • 6 cherry tomatoes
      • salt
      • pepper
      Servings: servings
      Units:
      Recipe Notes

      Clean roast joint, cut in the tendons and set aside.

      Make a salad marinade out of mustard, sugar, sale, chili, pepper, balsamic vinegar, olive oil and the anchovy fillet.

      Brown the meat and turn it after 4 minutes, allow the meat to marinade with lid next to the stove.

      Slice the cucumber and the mushrooms. Add them to the marinade together with the blanched beans and the salad.

      Serve the salad. Season the roast joint with salt and pepper, cut it and place it on the salad. Decorate with freshly grated parmesan and finally add some tomato haves. Serve quickly.

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