GRILLED NECK SALAD
Ingredients
Salad:
2 handfuls lettuce mix
2 slices Sokołów Grill House grill neck
200 g green beans
15 cherry tomatoes
6 radishes
6 young potatoes
vegetable oil
salt
Sauce:
3 tablespoons Greek yoghurt
1 large clove garlic
Colourful pepper
Himalayan salt
6-8 thick chive stalks
Preparation
- Finely chop the chives along with their white parts, crush garlic using a press. Add vegetables to the Greek yoghurt, season with salt and freshly ground colourful pepper.
- Remove tips from the beans, then boil them in salted water for about 4 minutes. Drain, sprinkle with oil, put on a grilling tray and sprinkle with salt. Grill for a few minutes stirring occasionally, until the beans are browned.
- Wash potatoes thoroughly, then put in a boiling, salted water. Boil for 12-20 minutes depending on their size, with a slightly open lid. Rinse, cool, then cut into slices.
- Cut tomatoes into halves. Thickly grate radishes just before serving.
- Put neck on a hot grate and grill for about 5 minutes on each side.
- On a platter put salad and sprinkle it with favourite vegetable oil, then add vegetables and hot neck stripes. Serve sauce separately.