The perfect recipe for almond lovers of all kinds Israel today

Blogger Yuli Isaac with a particularly easy recipe for "almonds and almonds" salad • On the one hand delicious and spoiled veal almonds, on the other hand it is a salad, so our conscience is clear

• Almond and almond salad of July Isaac

  Photo: 

  July Isaac

July Isaac, owner of the culinary blog Thoughts of July with a recipe for a BBQ entree.

Grilled veal almonds on a sour and refreshing geranium leaf salad with homemade blush onions, radishes and almond chips.

Ingredients:

200 g Fresh and cleaned veal almonds

A bunch of

fresh ginger

leaves (or rocket)

1 medium purple onion a

teaspoon blush

Radishes sliced ​​into thin circles

A handful of almond chips

One lemon juice

Coarse salt

Black pepper

Olive oil

preparation method:

1. Slice the purple onion into thin strips and mix in a bowl together with a teaspoon of blush, salt, pepper, a tablespoon of olive oil and the juice of half a lemon and simmer until the salad is assembled.

Taste and adjust seasoning.

Can be prepared in advance.

2. Wash the geranium leaves and remove fibrous stems if any.

Mix in a bowl with salt, pepper, a little olive oil and the juice of the other half of the lemon and transfer to a flat serving plate.

Taste and adjust seasoning.

Should be sour and refreshing.

3. Cut the veal almonds to bite size, skewer and salt slightly.

4. Roast the veal almonds in a grill or griddle pan until nicely charred.

Takes about ten minutes.

5. Remove the veal almonds from the skewer and arrange neatly over the jarger leaves. 

6. Garnish the salad with blush onions, thin slices of radish and almond chips.

It is recommended to squeeze another lemon over the whole salad.

7. You can also push the salad into the pita and sprinkle over the tahini

Happy holiday!