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Carrot and hazelnut salad with minced meat

Carrot and hazelnut salad with minced meat

Preparation time:
20 min
Difficulty level:

Nutritional values:

9 g
31 g
71 g


Carrots, carrots (fresh)Carrots, carrots (fresh)1 (60 g)
Olive oilOlive oil 1 Teaspoon
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Curry powderCurry powder 1 Tablespoon
Mint (green, fresh)Mint (green, fresh) 5 g
Coriander (dried)Coriander (dried) 1 Pinch(s)
HazelnutHazelnut 20 g
Orange juice, OJOrange juice, OJ 1 Tablespoon
Coconut oil, coconut oilCoconut oil, coconut oil 1 Teaspoon
Apple cider vinegarApple cider vinegar ½ Teaspoon
Ground beef, minced meat, beef (organic quality)Ground beef, minced meat, beef (organic quality) 150 g
Lemon juiceLemon juice 1 ½ Teaspoon


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:

Coated pan
Coated pan
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