Contents
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Ingredients
salad
- 0,125 liter Beer
- 2 tbsp Rapeseed oil
- 2 tbsp Sesame oil
- English mustard
- Honey
- Ground ginger
- Ground cinnamon
- Ground caraway
- Freshly grated nutmeg
- Turmeric
- Chilli powder
- Salt and pepper
- 1 Cup Couscous
- 2 cups Water
- 1 Chopped clove of garlic
- Fresh thyme
- Ice cream salad
- 6 Pc. Cocktail tomatoes
- 1 Apple
- 1 Onion
dressing
- 2 tbsp Olive oil
- 2 tbsp Apricot and chilli vinegar
- 1 tsp Estragon mustard
- Salt and pepper
Instructions
- Beat English mustard with sesame oil and rapeseed oil until smooth. Now all the spices are added and the whole thing is mixed well. Wash the pork roast and pat dry well. Put in a freezer bag and empty the spice mixture. Tie it up and then knead the whole thing briefly. Let it steep for at least 24 hours.
- Prepare the grill and place the meat in a baking dish. This is placed in the grill for about 3 hours. Every 30 minutes the meat is coated with beer. Place the couscous with water on the stove and bring to the boil with a little salt and the chopped garlic clove. Then let it steep for 4 minutes and then let it cool completely on the side. Wash the thyme and shake dry. Strip off and add to the couscous.
- Wash the cocktail tomatoes, cut them in half and place in a bowl. Wash, core, quarter and thinly slice the apple and add to the tomatoes. Peel and finely chop the onion and fold into the tomato and apple mixture. Divide the iceberg lettuce into bite-sized pieces and wash well, then add to the bowl and mix everything together.
- Mix the olive oil, apricot chilli vinegar, mustard, salt and pepper together. Put the cooled couscous in the salad and pour the dressing over it and mix everything well. Cut the meat into thin slices and enjoy with the salad!
Nutrition
Serving: 100gCalories: 279kcalCarbohydrates: 14.2gProtein: 2.5gFat: 23.3g