Spanish salad with lamb
4 servings
45 minutes
Spanish lamb salad reflects the passion and richness of Spanish cuisine. Its history begins in regions where Mediterranean products and meat delicacies combine. The roasted lamb gives the salad a rich flavor complemented by the freshness of vegetables—crisp cucumbers, juicy tomatoes, and aromatic sweet peppers. The dressing made from olive oil, wine vinegar, and tomato juice makes the taste bright, harmonious, and adds a slight tanginess. It is served as a standalone dish or as an accompaniment to the main dinner. This salad is the perfect balance between rich meat flavor and fresh green notes, creating a festive feeling in every bite.
1
Cut the lamb into small pieces and fry in olive oil with garlic.
- Lamb: 200 g
- Garlic: 1 clove
- Olive oil: 2 tablespoons
2
Boil the turkey fillet and cut it into small pieces.
- Poussin fillet: 200 g
3
Slice sweet pepper, tomatoes, and cucumbers.
- Sweet pepper (capsicum): 2 pieces
- Tomatoes: 2 pieces
- Cucumbers: 1 piece
4
Boil the eggs hard and slice them.
- Chicken egg: 2 pieces
5
Slice the onion into thin half-rings.
- Onion: 1 head
6
For the dressing, whisk olive oil with wine vinegar and tomato juice. Add chopped green onions, parsley, salt, and pepper.
- Olive oil: 2 tablespoons
- Balsamic vinegar: 1 tablespoon
- Tomato juice: 50 ml
- Spring onion: 1 bunch
- Parsley: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
7
Combine all the ingredients and dress the salad.
