Middle Eastern Style Salad with Pork

Middle Eastern Style Salad with Pork

Ingredients
1kg Potatoes

600g Pork

350g Cabbage

75g Feta Cheese

150g Tomatoes

100g Onions

75g Haricot Verts

40g Raisins
½ Pot of Dill
Olive Oil
Butter
Salt
Pepper
Lemon

Course of Action

1. Salad: Boil 1 liter of water in a pot. Cut the cabbage in 3 cm wide strips. Add the cabbage and the haricots verts into the boiling water and boil for 5 minutes. Remove the water. Chop the onion and the dill. Cut the tomatoes into cloves. Mix the vegetables with the crumbled feta cheese and the raisins.

2. Rinse and boil the potatoes.

3. Cut the pork into slices. Spice it up with ½ tsp of salt and a pinch of pepper. Melt 1 tbsp of butter and fry the pork on medium temperature setting for 5 minutes per side. While the pork is in the pan, start making the salad dressing.

4. Dressing: Mix 1 tbsp of olive oil, the juice of 1/4 of a lemon, ½ tsp of cumin, ½ tsp of sugar, a pinch of salt and pepper. Pour it over the salad.

5. Serve the pork and salad with the boiled potatoes.

Boun Appetite!

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Roasted Potatoes with Cottage Cheese Mix

Roasted Potatoes with Cottage Cheese Mix

Ingredients
1kg of Potatoes
500g of Minced Lamb
½ Leek
1 Red Paprika
250g of Cottage Cheese
1dl of crème fraiche
380g of Black Beans

60g of Scallion
1 Galia Melon
125g of Cherry Tomatoes
Olive Oil

½ tbsp of Dijon Mustard
White Wine Vinegar
Salt
Pepper

Course of Action

1.  Turn on the oven to 225 degrees celsius.

2. Rinse and cut the potatoes in half and put them in a deep baking tray. Pour about 2 tbsp of olive oil, a pinch of salt and pepper on the potatoes. Roast it in the middle of the oven for about 30 minutes. Stir it every now and then.

3. Cottage Cheese Mix: Split the leek in half and rince it thoroughly. Chop the leeks and half of the paprika finely. Mix the Cottage Cheese and creme fraiche in a bowl.  Add the vegetables, the dijon mustard, a pinch of salt and pepper.

4. Bean Salad: Mix 4 tbsp of olive oil, 1 tbsp of vinegar, a pinch of salt and pepper in a big bowl.

5. Rinse the beans. Shred the scallion. Cut the other half of the paprika. Cut the melon in the middle, remove the seeds and seed house, remove the peel and cut it into small pieces. Cut the cherry tomatoes in half, mix it with the other vegetables and the melon.

Serve it with the roasted potatoes!