Fillet kebabs with wild herb salad

20 min. total time

Ingredients for 2 portions

Ingredients for tde wild herb salad

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Preparation

1. First, put three tablespoons of olive oil in a bowl. Peel the garlic and finely chop, strip the rosemary needles from the branches and roughly chop. Add to the oil, add salt and pepper.
2. If necessary, remove the silver skin from the pork tenderloin and then cut it into 12 pieces crosswise. Put the meat in the bowl with the marinade and mix well. Marinate in the refrigerator for at least an hour.
3. Now wash the wild herbs thoroughly and spin dry for the salad. Wash the radishes, bell pepper, and small cucumber and slice thinly. Mix together. Peel the asparagus in the last third and trim the ends slightly. Then cut the asparagus spears into two-centimeter pieces.
4. Heat a tablespoon of oil in a pan and sauté the asparagus pieces for about 2 minutes, then remove and add to the salad. Leave the oil in the pan.
5. For the dressing, mix two tablespoons of oil with balsamic vinegar, season with salt and pepper. Set aside.
6. Now take the meat out of the marinade and thread three pieces onto a wooden skewer. Sear the skewers in the pan on both sides, then reduce the heat and let them cook through.
7. While the meat is cooking, the salad can be mixed with the dressing.
8. Arrange the cooked skewers on plates and set aside the salad. Add two tablespoons of tzatziki to each plate.

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Nutrition score

20 min. total time | 20 min. preparation time | Schüssel