Summary

Ingredients

• 400 g roast pork, cold from the day before or roast meat
• 1 large onion (s), red
• 3 spring onion (s)
• 3 pickled cucumber (s)
• 3 tablespoon vinegar (white wine vinegar)
• 1 teaspoon mustard, medium hot
• salt and pepper
• some sugar
• 5 tablespoon rapeseed oil
• some herbs, fresh for garnish

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Instructions

1. Spread thin roast slices on a large platter. Peel and finely dice the onions. Cut the spring onions into fine rings and dice the cucumber. Put everything aside.
2. Mix the vinegar with the mustard, salt, pepper and a pinch of sugar. Add red onions and cucumber. Fold in the oil, distribute everything on the roast slices. Cover and leave to cool for at least 3 to 4 hours. Better overnight.
3. Garnish with spring onion rolls and fresh herbs before serving. It goes well with fried potatoes, possibly with beetroot, boiled potatoes or just fresh bread.