John Myers
Contents
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Ingredients
Mint feta dip
- 250 g Turkish yogurt
- 100 g Goat feta
- 4 stems Fresh mint
Roasted Cauliflower
- 1 small Cauliflower
- Oil
- 1 tbsp Butter
- Salt
Wood chips
- 400 g Ground beef
- 4 tbsp Breadcrumbs
- 1 Egg
- 0,5 tsp Cumin
- 2 Garlic cloves
- 2 tbsp Harissa
- Salt
- Oil
Instructions
Mint and feta dip
- Put the yogurt in a tall container, crumble the goat feta and puree everything with the magic wand. Pluck the mint leaves from the stems and finely chop them and add to the yoghurt and stir well. Let everything rest in the refrigerator for at least 1 hour.
Roasted Cauliflower
- Wash the cauliflower and cut into small florets from the stem, cut the larger florets into thin slices. Heat some oil in a pan and stir-fry the cauliflower for 15-20 minutes, season with salt and finally add the butter and toss it through once.
Wood chips
- Put the minced meat in a bowl, add the egg and breadcrumbs, finely grate the garlic cloves. Add the cumin and harissa, season with salt and knead everything very well to form a dough.
- Now shape small balls by hand and flatten them into schnitzel and then bake in hot oil for 3 - 4 minutes on each side.
finish
- Pour the dip into serving bowls, arrange the schnitzel on a plate with the cauliflower and add the dip.
Nutrition
Serving: 100gCalories: 263kcalCarbohydrates: 14.3gProtein: 17.6gFat: 15.1g
