Chili con Carne – Salad with feta cheese

Ingredients for 6 servings:

• 1 garlic clove(s)
• 4 tbsp oil
• 500 g minced meat, mixed
• salt and pepper
• 1 can of corn, 425 ml
• 1 can kidney beans, 425 ml
• 200 g sheep’s cheese
• 1 red bell pepper(s)
• 2 onions, red
• 2 romaine lettuce (hearts)
• 6 tbsp white wine vinegar
• 1 tbsp mustard
• 1 tbsp honey, liquid
• chili powder
• 1 bunch of parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Peel and finely dice the garlic. Heat 1 tablespoon of oil in a pan and fry the minced meat for about 7 minutes until crumbly. Add the garlic and fry briefly. Season with salt and pepper and transfer to a bowl. Drain the corn and beans and dice the cheese. Trim and wash the bell peppers and dice them too. Peel and roughly dice the onions. Trim and wash the lettuce and cut it into bite-sized pieces. Place all the vegetables and the minced meat in a bowl. Mix the vinegar with mustard, honey, salt and chili powder, whisk in 3 tablespoons of oil and season to taste. Add the sauce to the prepared ingredients, mix everything thoroughly and season to taste. Wash the parsley, pat dry and chop finely. Arrange the finished salad in bowls and serve sprinkled with parsley. Toasted garlic bread goes well with it.