Greek layered salad with minced meat

Ingredients for 3 servings:

• 1 tbsp oil
• 250 g minced meat
• salt and pepper
• 3 garlic cloves
• Thyme
• Paprika powder
• 3 beefsteak tomatoes
• 2 m.-sized onion(s)
• 3 pepper from the jar
• 12 olives, black and green
• 200 g quark
• 150 g natural yogurt
• 1 small cucumber(s)
• some dill

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

The salad tastes best if you prepare it the day before.

Heat the oil in a pan and fry the minced meat until finely crumbled. Season with pepper, salt, crushed garlic, thyme, and paprika. Transfer the minced meat to a large salad bowl and let cool. Slice 2 tomatoes and place them on top of the cooled minced meat. Slice the onions into thin rings and place them on top of the tomatoes. Layer on a layer of thin onion rings, 2 diced bell peppers, and 6 diced olives. Make a tzatziki with the quark and yogurt, and season to taste with 1-2 cloves of fresh garlic, salt, pepper, and paprika. Peel, halve, and deseed the cucumber, and cut into small pieces. Add to the quark and mix. If desired, the tzatziki can be refined with dill. Spread the tzatziki over the salad and garnish with the remaining tomato, bell pepper, and olives. I only add the tzatziki to the salad shortly before eating it, as experience has shown that it still absorbs liquid, which can easily be stirred in.