for 4 person

Meat

	olive oil, for frying
400 g	minced meat (beef)
½ tsp	salt
a little	pepper

Minestrone

1	garlic clove, minced
1	leek, cut into thin rings
1	fennel, quartered, thinly sliced
300 g	waxy potatoes, diced
150 g	frozen green beans, defrosted, chopped
150 g	peas, defrosted
1	bay leaf
1 ⅕ litre	beef bouillon

To serve

2 tbsp	lemon juice
3 tbsp	olive oil
½ bunch	herbs (e.g. parsley, dill, mint), finely chopped
½ tsp	chilli flakes
½ tsp	sea salt

How it's done

Meat

Heat the oil in a frying pan. Brown the meat in batches for approx. 3 mins. per batch, remove from the pan, season. Wipe the cooking fat from the pan and add a little oil if necessary.

Minestrone

Sauté the vegetables in the pan for approx. 3 mins., add the bay leaf, pour in the stock, bring to the boil. Reduce the heat, return the meat to the pan, simmer the minestrone (uncovered) for approx. 20 mins.

To serve

Whisk together the lemon juice and oil, add the herbs, season with salt. Plate up the minestrone, drizzle with the herb oil.

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