Blog posts

Roast joint with mixed salad and vegetables

Roast joint with mixed salad and vegetables

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
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.

About the author

Leave a Comment

Your email address will not be published. Required fields are marked *