Lamb, Bean, and Pickled Cucumber Salad

Salads | Greek cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Lamb, Bean, and Pickled Cucumber Salad

Ingredients

Onion - 2 pieces
Canned Baby Beets - 7.1 oz
Orange Bell Peppers - 1 piece
Tomatoes - 2 pieces
Vegetable Oil - 3 tablespoons
Apple Cider Vinegar - 3 tablespoons
Garlic - 0.1 oz
Basil - 1 tablespoon
Ground Black Pepper - to taste
Salt - a pinch
Lamb Neck Fillet - 10.6 oz
Pickled Cauliflower - 2 pieces

Step by Step guide

Step 1

Rinse the lamb meat under running water and remove any membranes. Place it in a small pot, cover with cold water, and boil until cooked. Cut the boiled lamb into small cubes and the onion into thin half-rings.

Step 2

Wash the bell pepper. Remove the stem and seeds, and cut into small cubes. Halve the tomatoes, remove the seeds and liquid, and chop the flesh. Cut the pickled cucumbers into cubes.

Step 3

Combine the prepared ingredients in a small bowl. Soak the beans in room temperature water, then drain, cover with cold water, and cook over medium heat for 2 hours. Drain in a colander and let the water drain off.

Step 4

Combine the cooled beans with the vegetables. Finely chop the garlic. Add the basil, season with salt and pepper, and dress with apple cider vinegar and sunflower oil, then mix. Dress the salad with the prepared sauce and let it chill in the refrigerator for 20–30 minutes. When serving, you can garnish the salad with herbs.