Salad with roast beef, mushrooms and zucchini

First, prepare the roast beef. Mix 15 grams of nitrite salt with the same amount of regular salt and sugar. Dissolve the mixture in water and submerge the meat in the brine. Let it sit for 2 days.

Remove the meat from the brine, drain it in a sieve, and place it in the refrigerator to let the brine completely drain.

Wrap the roast in parchment and foil. Place it in a preheated oven at 110 degrees for about 2 hours.

While the roast beef is baking, prepare the spread. Mix 50 grams of mayonnaise, honey, soy sauce, mustard, dried garlic, 10 grams of sugar, chili flakes, and a bit of pepper. Mix well. The spread is ready.

Remove the meat and let it cool. Spread the topping and place it in a preheated oven for 5-10 minutes until a crust forms.

Prepare mushroom stew. Sauté mushrooms in vegetable oil, add 70 ml of teriyaki sauce and mix.

Add salt and pepper to taste and mix again. Fry the stew until the mushrooms are cooked.

Prepare aioli sauce. Mix 400 grams of mayonnaise, sweet chili, Tabasco, and 1 teaspoon of sugar.

Mix thoroughly. The sauce is ready.

Slice zucchini and cucumbers into thin, long slices. Cut the cherry tomatoes in half.

Prepare the salad. Mix salad greens, arugula, zucchini, tomatoes, and cucumbers. Add 80 grams of mushroom ragout and 60 ml of teriyaki sauce.

Place the mixture on a plate. Drizzle chili aioli sauce chaotically over the salad.

Slice the roast beef very thinly and place it in the center of the salad.

Sprinkle with fried sesame and slices of chili pepper.

To serve.