Tabbouleh with salmon
Challenging
Serve hot
Mixed grill with tabbouleh and Mediterranean sauce
Easy
Serve hot
Print recipe
Ingredients
- Tabbouleh (ref. B11) - 150 g
- Primavera sauce (ref. H23) - 100 g
- Chicken brochette - 1 pc
- Merguez - 2 small pcs
- Lamb spare ribs - 5 pcs
- Coriander (garnish) - 5 leaves
- Grilled green asparagus (garnish) - 10 pcs
- Yellow lemon - ¼ pc
- Olive oil - 1 tbsp
Preparation
Ingredients
- Tabbouleh (ref. B11) - 150 g
- Primavera sauce (ref. H23) - 100 g
- Chicken brochette - 1 pc
- Merguez - 2 small pcs
- Lamb spare ribs - 5 pcs
- Coriander (garnish) - 5 leaves
- Grilled green asparagus (garnish) - 10 pcs
- Yellow lemon - ¼ pc
- Olive oil - 1 tbsp
Mixed grill with tabbouleh and Mediterranean sauce
Preparation
Allow the tabbouleh to thaw in accordance with the applicable hygiene standards.
Drizzle the meat with oil and grill. If necessary, finish this process in the oven.
During the cooking time of the meat, heat the sauce according the instructions on the pouch.
Carefully arrange the tabbouleh with a mould, pour the sauce into a jar or pan, arrange the meat nicely and garnish with pieces of lemon and coriander leaves.
Preparation cold line:
Follow the above steps and allow the meat to cool completely before placing in the trays and dress with cold sauce (no need to reheat the sauce).