Somali Salad with Chicken, Beef or Fish
Crisp vegetables with spiced protein and bizbaz – the Somali yoghurt and lime dressing with fresh coriander.
- 30 min
- 450 kcal / serving
- easy
- Protein
- 28 g
- Fat
- 31 g
- Carbs
- 14 g
Contains: milk, fish (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 250 g chicken breast, beef steak or firm fish fillet
- 1 romaine lettuce
- 2 tomatoes
- 1 cucumber
- 1 red onion
- 1 lime
- 3 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp turmeric
- 1 green chilli
- 2 tbsp yoghurt
- 2 tbsp chopped coriander
- Salt
- Pepper
Method
- Rub the meat or fish with cumin, turmeric, salt, pepper and 1 tbsp oil and leave for 20 minutes.
- Fry in a hot pan: chicken 5 minutes per side, beef 3 minutes per side, fish 3 minutes per side. Rest briefly, then slice into strips.
- Cut the lettuce into strips, the tomatoes into wedges, the cucumber into half moons and the onion into fine rings.
- For the bizbaz dressing mix yoghurt, lime juice, remaining oil, finely chopped chilli and coriander and season with salt.
- Arrange the vegetables on two plates and distribute the meat or fish strips on top.
- Drizzle with the dressing and serve immediately.
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