Salad from the vegetable garden

Name: salad from the vegetable garden
Total time: 45 min
Yield: 4
Ingredients: 4 chicken thigh; 3 tablespoon olive oil; 2 teaspoon dried oregano; 1 teaspoon chili powder; 300 gram dipped broad beans; 125 gram bacon; lettuce varieties; 2 young beetroot; 3 tomato; 1 bunch radish; 100 gram walnut; 5 bunch fresh mint; 2 tablespoon full yogurt; 2 toes garlic; 1 dl lemon juice; 2 dl olive oil

Ingredients

Directions

Cook the beetroot.
Cut the tomatoes in four and cut the radish into slices.
Cut the fresh mint small.
Squeeze the garlic for the dressing.
Lubricate the chicken thighs with olive oil, oregano and chili herbs.
Preheat the oven to 160 ° C.
Fry the chicken in the oven for 30-35 minutes.
Bring a pot of water to the boil and blanch the diced green beans for 3 minutes.
Rinse them cold and squeeze the gray sheet off (double-topped).
Fry the bacon in a dry frying pan.
Wash and dry the lettuce varieties.
Prepare the dressing by mixing the yogurt and garlic well with the lemon juice.
Slowly add the olive oil.
Season with salt and pepper.
Clean the beetroot under running cold water and then cut into small blocks.
Roast the walnuts in a dry frying pan.
Remove the skin from the chicken, remove the meat from the bones and cut it into strips.
Mix all ingredients together in a large salad bowl and add the dressing.
Serve with bread and pesto.