Mint and peanut yogurt sauce for beef skewers with salad
By L'Atelier Valtero
Ingredients
- Mint yoghurt sauce:
- 2 plain yoghurt and a touch of crème fraîche
- 2 tbsp chopped fresh mint leaves (or frozen)
- 2 tbsp peanuts
- salt and pepper
- Salad:
- 200g baby spinach (or other young shoots)
- 1 bunch of red and pink radishes
- 1 cucumber
- Salad Dressing:
- 1 tsp honey
- 1 tsp mustard
- 2 tbsp wine vinegar
- 4 tbsp olive oil
- salt and pepper
- 8 minced beef skewers
Details
servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 5mins
Cost Average budget
Preparation
Step 1
Prepare the salad:
Rinse and drain the spinach, radishes and cucumber.
Slice the radishes and cucumber and toss with the spinach in a bowl.
Yoghurt sauce:
Combine the yogurt with a drop of cream, the chopped mint, crushed peanuts, salt and pepper.
Place in the fridge to chill until ready to serve.
Salad dressing:
Stir together all the ingredients: mustard, honey, vinegar, oil, salt and pepper, in a bowl or shake in a container with lid (like a jam jar).
Step 2
Cook the beef skewers under a grill or on a barbecue for 2.30 minutes on each side.
Serve coated in yoghurt sauce with the side salad drizzled in dressing.
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