Kakisalat with Bündner meat & nuts

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
4 5
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 100 g Baby salad mix
  • 75 g salted macadamia nuts
  • 3 TABLESPOONS Maple syrup
  • 2 (approx. 450 g) Kakis
  • 100 g Mountain cheese (piece)
  • 4 TABLESPOONS White wine vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 TABLESPOONS Oil
  • 100 g Bündner meat in thin slices

Directions

  1. 1

    Select the salad, wash and drain well. Coarsely chop the nuts. Roast in a small pan without fat while turning. Add 1 tbsp. maple syrup, toss briefly and remove from heat. Let cool off.

  2. 2

    Peel the kakis if necessary (but the skin can be eaten with them - then wash them!), halve them and cut them into thin slices. Grate cheese finely.

  3. 3

    For the dressing, mix vinegar with 2 tablespoons maple syrup, salt and pepper. Fold in the oil. Mix salad with kaki and Bündner meat. Drizzle with the dressing. Serve sprinkled with nuts and cheese.

Nutrition Facts

KCAL
520 kcal
CARBS
27 g
FATS
35 g
PROTEINS
20 g