for 4 person

Asparagus

½ tbsp	olive oil
250 g	mini asparagus
¼ tsp	salt

Dressing

1 tbsp	olive oil
½	organic lemon, cut into slices approx. 2 mm thick
2 dl	water
½ tbsp	liquid honey
1 tsp	mustard
¼ tsp	salt

Mince

1 tbsp	olive oil
1	red onion, finely chopped
300 g	minced meat (beef)
50 g	pitted dates, sliced
½ bunch	oregano, leaves torn off
1 tsp	caraway seeds
½ tsp	salt
a little	pepper

Bowls

200 g	mixed leaf salad
150 g	soft goats' cheese

How it's done

Asparagus

Heat the oil in a non-stick frying pan. Add the asparagus, reduce the heat, stir fry for approx. 3 mins. Remove, season with salt

Dressing

Heat the oil in the same pan. Add the lemon, fry for approx. 1 min. on each side. Pour in the water, bring to the boil, transfer to a measuring cup, allow to cool slightly. Add the honey and mustard, puree, season with salt.

Mince

Heat the oil in the same pan. Add the onion, stir fry for approx. 2 mins. Add the mince, stir fry for approx. 5 mins. Add the dates and all the other ingredients up to and including the pepper, stir fry for approx. 2 mins.

Bowls

Serve the salad and goat's cheese in bowls with the asparagus and mince. Drizzle the dressing on top.

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