Lamb, Bean and Pickled Cucumber Salad
6 servings
150 minutes
Lamb, bean, and pickled cucumber salad is a vibrant reflection of Greek cuisine, where rich flavors meet simplicity. The salad dressed with apple cider vinegar and vegetable oil gains a light tang and rich aroma. It can be served as a standalone dish or as an exquisite complement to meat.
1
Rinse the lamb meat under running water and remove the 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.
- Lamb fillet: 300 g
- Onion: 2 pieces
2
Wash the sweet pepper. Remove the stem and seeds, and cut into small cubes. Cut the tomatoes in half, remove the seeds and liquid. Chop the flesh. Dice the pickled cucumbers.
- Sweet pepper: 1 piece
- Tomatoes: 2 pieces
- Pickles: 2 pieces
3
Combine the prepared ingredients in a small bowl. Soak the beans in room temperature water, then drain the water, fill with cold water, and cook over medium heat for 2 hours. Drain in a colander and let the water drain.
- Canned beans: 200 g
4
Combine the cooled beans with vegetables. Finely chop the garlic, add basil, salt, pepper, and dress with apple vinegar and sunflower oil, then mix. Dress the salad with the prepared sauce and let it chill in the refrigerator for 20-30 minutes. You can garnish the salad with greens when serving.
- Garlic: 2 g
- Basil: 1 tablespoon
- Ground black pepper: to taste
- Salt: pinch
- Apple cider vinegar: 3 tablespoons
- Vegetable oil: 3 tablespoons