Salad with roasted meat
Ingredients for 1–1.5 kg of roasted meat:
6 medium potatoes
4 eggs
6 pickled cucumbers
Capers
5 large tablespoons mayonnaise
1 tablespoon whole-grain mustard
For the marinade:
30 ml soy sauce
30 ml teriyaki sauce
1 teaspoon whole-grain mustard
thyme, rosemary
1 teaspoon honey
salt and pepper to taste
Preparation:
- Mix the marinade ingredients in a bowl and marinate the meat. It’s ideal to let it rest in the refrigerator overnight, but if you’re in a hurry, at least 1–2 hours.
- Cook the meat in a deep dish with the marinade at 140°C for 2–3 hours, covering it with foil. Turn the meat every 30 minutes.
- While the meat is cooking, boil the potatoes with their skins and the eggs, cool them down, peel, and cut them into pieces along with the cucumbers.
Prepare the sauce by mixing mayonnaise with whole-grain mustard, capers, salt, and pepper. - Once the roast has cooled, slice it and add it to the salad. Mix with the sauce and serve immediately, or let it sit for a while to absorb the flavors.
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