John Myers
Warm Sprout Salad with Browned Meat Loaf
The perfect warm sprout salad with browned meat loaf recipe with a picture and simple step-by-step instructions.
- 225 g Bean sprouts
- 100 g 1 Bundmöhre
- 1 rote Chilischote
- 1 tsp Sesame oil
- 4 big pinches Coarse sea salt from the mill
- 200 g 3 Scheiben Leberkäse
- 2 tbsp Sunflower oil
- 6 big pinches Sweet paprika
- Medium hot mustard
- Peel the bunch of carrots with the peeler, cut in half (about 7 cm each piece) and cut into thin sticks. Clean / core the chilli pepper, wash and cut into strips (approx. 4 – 5 cm long). Pour water (300 ml) into a saucepan, add the sprouts, carrot sticks and chilli pepper sticks, simmer with the lid closed for approx. 9-10 minutes, drain through a kitchen sieve and drain well. Put everything in a bowl and mix well with sesame oil (1 teaspoon) and coarse sea salt from the mill (4 big pinches). Fry the meat loaf in a pan with sunflower oil (2 tbsp) on both sides until golden-brown. Season both sides with sweet paprika (6 big pinches). Divide the warm sprout salad and browned meat loaf on 2 plates and cut into four. Serve with medium-hot mustard.
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