Ingredients
- Serves 4 as a evening entree you‘ll need
Preparation
- Slice the meat in bite-sized strips and do it in a bowl. Mix it with olive oil and the spices and let covered marinade at least a half hour in the fridge.Wash and clean the salad, set aside. Peel the avocados and slice them into greater strips/pieces (not too small).
- Halve the tomatoes.
- Roast the meat with some olive oil in a pan, till it's baked and has a beautiful colour. Let it cool down in the pan.
- Put the salad and the tomatoes in a salad bowl. Season with salt, pepper, vinegar and pumpkin seed oil.
- Serve on plates and drape with the meat and the avocados. Ad-lib drizzle some meat stock over it. Match fresh baguette.
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