for 4 person

Meatloaf

100 g	bulgur
3 dl	water
300 g	minced meat (beef)
300 g	minced meat (lamb)
1	onion, finely chopped
2	garlic cloves, squeezed
1 tin	chopped tomatoes (approx. 230 g)
40 g	pine nuts, roasted
1 ½ tsp	5-spice mix
1 tsp	cinnamon
1 ½ tsp	salt

Bean salad

	olive oil for frying
1	organic lemon, halved, thinly sliced
1 tbsp	icing sugar
2 tin	white beans (e.g. cannellini, rinsed, drained)
2 tbsp	red wine vinegar
2 tbsp	sweet chilli sauce
20 g	ginger, finely grated
1 bunch	flat-leaf parsley, finely chopped
½ tsp	salt
a little	pepper

Serve

150 g

plain greek yoghurt

How it's done

Meatloaf

Place the bulgur wheat and water in a bowl, soak the bulgur wheat for approx. 15 mins. Drain the bulgur wheat, squeeze out in a kitchen towel and mix with all the other ingredients up to and including the salt. Knead well by hand until the ingredients form a compact mass. Transfer the mixture to the prepared tin and press down.

Bake

Approx. 35 mins. in the upper half of an oven preheated to 200 °C. Remove, allow to cool slightly.

Bean salad

Heat the oil in a non-stick frying pan. Reduce the heat, dust both sides of the lemon slices with icing sugar and fry for approx. 1 min. on each side, remove, place in a bowl. Mix in the beans and all the other ingredients up to and including the pepper, plate up the salad.

Serve

Tip the meatloaf out onto a chopping board, cut into slices, arrange on top of the salad, serve with yoghurt.

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