Beef salad with peppers, cucumber and chili brunch

Ingredients for 1 servings:

• 180 g soup meat, fully cooked
• 180 g cucumber(s) (organic)
• 1 onion(s), red
• 2 cloves garlic
• 1 bell pepper(s), green
• 30 g rapeseed oil
• 30 g vinegar (fruit vinegar with fig)
• 40 g spread (brunch peppers and green chili)
• 40 g vegetable broth, I use homemade
• Salt
• Pepper, colorful, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Singles Dinner No. 138

Combine oil, vinegar, vegetable stock, and brunch in a large bowl. Peel and finely dice the onion and garlic, add to the bowl, and mix well. Do not peel the cucumber completely; dice it finely and add it to the bowl. Quarter the bell pepper, remove the seeds, and dice it finely. Add to the bowl and mix well. Dice the beef finely and add to the bowl. Season to taste with the spices and mix the contents of the bowl thoroughly. Transfer to a glass or bowl, garnish, and serve. This dish can be prepared a day in advance and stored in the refrigerator. It’s also suitable as a starter, portioned accordingly.