Ingredients
800 g chicken fillet
roots soup - carrot, parsley, parsnips
200 g walnuts
2 onions
3 cloves garlic
3 tbsp lemon juice
125 g yogurt
2 tbsp olive oil
2 tbsp walnut sunflower oil
mint
Method
The roots are boiled in 1 liter of salted water. Place a fillet and boil until ready. Remove and cut into equally thick strips. Minced meat walnuts, chopped onion, olive oil, 120 ml cold broth of boiling chicken and yogurt is stirred until a homogeneous mixture. Fillet pieces are arranged on lettuce and pour the sauce. Decorate with mint leaves.
Containers:
Difficulty
Average
Tested
0 users
Source
From golden hands grandmother