Summary

Ingredients

• 500 g pork (roast pork salmon)
• 2 ciabatta, for baking
• 4 tomato (s)
• 2 avocado (s)
• 2 shallot (s)
• 6 clove (s) garlic (s)
• 2 lemon (s)
• 1 teaspoon, heaped chilli flakes
• 1 teaspoon, heaped mustard
• some parsley
• some basil
• some oregano
• salt and pepper
• some sugar
• some flour
• 150 ml olive oil

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Instructions

1. Preheat the oven to 200 ° C top / bottom heat. Bake the ciabatta according to the instructions and let it cool down.
2. Roast pork salmon, it should be at room temperature, cut into thin strips and toss in a little flour.
3. Wash tomatoes and cut into thick slices. Spread the slices on a baking sheet, season with salt, pepper and a little sugar and drizzle with olive oil. Slide the baking sheet onto the middle rack and bake the tomatoes for about 15 minutes.
4. In the meantime, prepare the chimichurri sauce as follows:
5. Peel and roughly chop the shallots and garlic. Roughly chop the herbs as well.
6. Mix the whole thing with the juice of a lemon and the chilli flakes, season with salt, pepper and a pinch of sugar. Heat 150 ml of olive oil in a small saucepan and heat the garlic, shallot and herb mixture in it.
7. Cut the bread into large cubes. Take the tomatoes out of the oven and spread the bread cubes on the baking sheet, drizzle with a little olive oil and roast for about 5 minutes until crispy.
8. In the meantime, peel the avocados, remove the seeds and cut the avocados into thin wedges, mix with the tomatoes and mix with a dressing made from the juice of one lemon, 4 tablespoons of olive oil, the mustard, salt and pepper and a pinch of sugar.
9. Fry the pork salmon strips in a hot, coated pan for about 5 minutes, pour 3 tablespoons of chimichurri sauce over them and fry for another 2 minutes.
10. The tomato and acvocado salad is mixed with the toasted bread cubes on the plate, otherwise they are too liquid and mushy.
11. The rest of the chumuchurri sauce is served separately with the pork salmon strips.