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Carrot and hazelnut salad with minced meat
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Preparation time:
20 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
806
Calories
9 g
Carbohydrates
31 g
Protein
71 g
Fat
Ingredients:
 | Carrots, carrots (fresh) | 1 (60 g) |
 | Olive oil | 1 Teaspoon |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Curry powder | 1 Tablespoon |
 | Mint (green, fresh) | 5 g |
 | Coriander (dried) | 1 Pinch(s) |
 | Hazelnut | 20 g |
 | Orange juice, OJ | 1 Tablespoon |
 | Coconut oil, coconut oil | 1 Teaspoon |
 | Apple cider vinegar | ½ Teaspoon |
 | Ground beef, minced meat, beef (organic quality) | 150 g |
 | Lemon juice | 1 ½ Teaspoon |
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Preparation:
Step 1:
Coarsely chop hazelnuts. Roast without fat in a pan at low temperature. Then remove from heat.
Step 2:
Heat coconut oil in a pan. Fry the minced meat with the curry powder and salt and pepper until golden brown and crumbly. Wash the coriander and the mint, shake dry, chop and add to the mince.
Step 3:
Peel carrots and grate with the help of a vegetable slicer. Mix with the minced meat, olive oil, vinegar, lemon and orange juice in a large bowl. To serve, season the salad with salt and pepper and sprinkle with the roasted hazelnuts.
Macronutrient distribution:
The recipe Carrot and hazelnut salad with minced meat is composed of the following macronutrients.
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Kitchen utensils needed:
Bowl
Coated pan
Peeler
Stove
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