Preparation time: 20 min
Difficulty: easy
Servings: 4 servings
Ingredients:
- VERDINO SPICY CEVAPCICI – 4 PCS (800 G)
- SKEWERS – 16 PCS
CRISPY SALAD:
- LETTUCE MIX – 150 G
- FABIO CUCUMBERS – 200 G
- RED ONIONS – 100 G
- CHERRY TOMATOES – 120 G
- FLATBREAD FOR CROUTONS – 2 PCS
- PARSLEY – 1 BUNCH
- MINT – 20 G
- SUMAC – 2 G
DRESSING:
- OLIVE OIL – 100 ML
- POMEGRANATE SYRUP – 100 ML
- LEMON JUICE – 50 ML
- SALT – 2 G
- PEPPER – 2 G
YOGURT SAUCE WITH MINT:
- VEGAN YOGURT – 200 G
- SALT – 2 G
- PEPPER – 2 G
- OLIVE OIL – 20 ML
- JUICE FROM 1/2 LIME
Cooking:
Yogurt sauce:
1. In a bowl, mix the yogurt with the rest of the ingredients and let it chill until serving.
2. Heat a grill pan over medium heat and skewer the cevapcici. Cook 4 minutes each side, then transfer on a plate and keep them warm while preparing the salad.
Fattoush salad:
3. In a separate bowl, mix the ingredients for the dressing until creamy, add all ingredients for the salad and stir gently, so that the dressing covers the entire salad.
4. Arrange the cevapcici on a plate with salad in the middle and serve with yogurt sauce with mint.
