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Estimated Times |
Preparation time: 20
Cooking time: 10
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Ingredients
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1
2
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8
9
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225
250
servings
250 | g | Diced/shredded ham |
1 | tsp | Sea salt ~5.5 g |
0.25 | tsp | Black Pepper ~0.5 g |
2 | tsp | Rape seed oil ~9.1 g |
150 | g | Baguette |
0.5 | pcs. | Cucumber ~150 g |
4 | pcs. | Tomato ~500 g |
0.5 | pcs. | Red onion(s) ~37.5 g |
2 | stalk | Celery ~80 g |
50 | g | Rocket |
5 | g | Fresh basil |
1 | clove(s) | Garlic ~3 g |
2 | tsp | Olive oil ~9.1 g |
2 | tbsp | Red balsamico ~30 g |
20 | g | Grated parmesan |
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Directions
Pat the meat dry with kitchen roll. Season with salt and pepper. Heat the oil in a frying pan over high heat. Place the meat in the pan and brown on
one side for approx. 1½ mins. Turn over and fry for another 1½ mins, approx. 3 mins. in total. Remove the meat from the pan.
Break the bread into pieces directly into a bowl.
Cut the cucumber lengthways and remove the seeds. Roughly chop the cucumber and tomatoes and finely chop the red onion and celery.
Add the vegetables, rocket and basil leaves to the bowl, on top of the bread, crush the garlic on top of this and drizzle the oil and red wine vinegar over the salad, which you then toss carefully with two spoons so as not to break up the bread.
Toss the pork bites into the salad together with coarsely grated parmesan. Season with salt and pepper and serve immediately.
Tip
Pork stir-fry strips or thinly sliced pork tenderloin can also be used instead of pork bites. Ideally use day-old bread, baguette or pita bread in the salad.
Nutritional data
563 Kcal Per Serving F: 19 g, P: 39 g, C: 62 g, DF: 8 g 1,127 Kcal (87 Kcal/100 g)
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