Tandoori-Meat with mixed salad

For 4 WECK® jars à 5.63 fl. oz (165 ml)

Ingredients for the meat:

0.33 lb (150 g)

beef tenderloin

0.33 lb (150 p)

chicken breast

1-2 teaspoons 

tandoori powder

2-3 tablespoons 

olive oil

Ingredients for the salad:

0.13 lb (60 g) 

red onions


mini peppers à 0.05 lb (25 g)

0.26 lb (120 g) 

romaine salad

0.33 lb (150 g) 

cherry tomatoes

2 tablespoons 

Aceto Balsamico bianco

salt & pepper

1 dash


3 tablespoons

olive oil


Cut the beef and chicken meat into little cubes. Mix it with tandoori powder & put it in the fridge, 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.

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