Summary

Ingredients

• 1 red pepper (s), halved, pitted, peeled, cut into small cubes
• 1 bell pepper (s), yellow, halved, pitted, peeled, cut into small cubes
• 250 g tomato (s), peeled, pitted, finely diced
• 100 g zucchini, finely diced
• 2 shallot (s), finely diced
• 1 clove garlic, finely diced
• 1 bunch parsley, smooth, cut
• 2 sprigs thyme, leaves plucked and cut
• 4 tablespoon balsamic vinegar
• 100 ml olive oil
• salt
• Pepper, freshly ground
• 500 g lamb salmon
• 6 tablespoon olive oil

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Instructions

1. Heat 3 tablespoons of oil in a pan. Sauté shallot and garlic cubes in it. Add the zucchini, tomato and pepper cubes and sauté for 3 minutes.
2. Let cool in the pan, then stir in the vinegar and olive oil. Add salt, pepper, and chopped herbs.
3. Salt + pepper the meat and fry in 3 tablespoons of oil on each side for 3 minutes. Wrap in aluminum foil and let rest for 10 minutes. Cut into very thin slices and arrange on a platter. Salt and pepper lightly.
4. Spread the vinaigrette on top.