Ingredients for the meat
- 150 g beef tenderloin
- 150 g chicken breast
- 1-2 teaspoons of tandoori powder
- 2-3 tablespoons of olive oil
Ingredients for the salad
- 60 g red onions
- 4 mini peppers à 25 g
- 120 g romaine salad
- 150 g cherry tomatoes
- 2 tablespoons of aceto balsamico bianco
- salt
- pepper
- 1 dash of sugar
- 3 tablespoons of olive oil
Preparation
Cut the beef and chicken meat into little cubes. Mix it with tandoori powder and put it in the fridge, but covered.
Peel the onions, cut them into halves and thin slices. Cut out the stem, barriers and kernels with a sharp knife. Cut them afterwards into rings. Wash the romaine salad, let it drain and cut it into fine stripes. Wash the cherry tomatoes and cut them into halves. Mix the vinegar with salt, pepper and sugar in a bowl and stir in the oil. Add the onions, peppers, salad and tomatoes, mix it carefully, taste it again and fill it into the jars.
Heat oil in a pan and fry the meat for about 4-5 minutes. Put the fried cubes on darts, arrange them in to the small jars and serve them with salad.