WHAT?
Bunch of leaves (I used combination of wild rocket and pea shoots)
1 medium beet (no leaves)
Bunch of chopped mint
50g. Pastourmas (alternatively use pastrami)
1 chopped orange
1 spring onion
2-3 garlic cloves
For the sauce
1-2 teaspoon olive oil
1-2 table balsamic glaze
2 tablespoons Greek yoghurt
Salt, pepper
HOW TO?
1️⃣In a pan with no oil, fry the charcuterie. Two minutes each side at low heat
2️⃣Chop the onion finely, the garlic and mix in a bowl with the leaves.
3️⃣Grate the raw beet, the mint to the salad. Add the chopped orange.
4️⃣Add the charcuterie at top. Mix the sauce ingredients and pour over.
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