Pepper salad with minced meat

Ingredients for 1 servings:

• 100 g minced veal
• some salt and pepper
• 1 large red pointed pepper
• 1 bunch of chives
• 1 tbsp apple cider vinegar
• 1 tbsp water
• 1 tsp mayonnaise
• ½ tsp Dijon mustard
• 1 pinch of coconut blossom sugar
• ½ tsp Piri Piri Sauce, alternatively Tabasco

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Fry the minced meat thoroughly in a pan, season with salt and pepper, and set aside to cool. My minced veal had plenty of fat, so I didn’t add any oil. For very lean meat, use 1 teaspoon of oil. Combine all the dressing ingredients in a bowl and whisk thoroughly. Wash the bell pepper, halve it, remove the stem, light-colored insides, and seeds. Dice it, add it to the dressing, and mix thoroughly. Let it rest for 10 minutes. Wash the chives, pat them dry, and cut them into small rings. Add the minced meat and chives to the bell pepper and mix. Season to taste. Season to taste with salt and pepper, if desired. If you don’t like it spicy, simply omit the piri-piri sauce.