Beef Pie with Beetroot Salad and Egg

Ingredients / 4 port 500 g beef, minced 1 dl oats, gluten-free powdered 1 dl almond milk 2 eggs 1 tbsp mustard, Dijon 1 small leek, chopped 2 medium carrots, chopped 6 garlic cloves, chopped 1 tsp of each: thyme, oregano, sweet paprika Celtic salt and freshly

4 bulbs beetroots, cooked and roughly chopped 2 garlic cloves, minced 1 spring onion, thinly sliced 2 tbsp small capers 1/2 can chick peas, drained and washed 1 tbsp honey 2 tbsp vinegar 2 tbsp extra virgin olive oil 100 g feta cheese, crumbled ground pepper

Method

• In a small bowl, mix the oat with the milk and eggs.

• In the same bowl, add and mix all the ingredients for the beef pie and place the mixture into a cake form and bake at 120° C oven for little more than an hour.

• Directly remove the pie from the form and place it on an oven's grill. Clean the pie from any impurities and refrigerate until needed.

• Into a clean bowl, add the ingredients for the salad, and leave the cheese for the end.

• Remove the pie from the fridge, heat a pan with tsp olive oil and stir fry the pie from both sides for 30 minutes on each side. Remove it from the pan and slice it into four pieces.

• At the same time, fry the eggs and then serve at once.

Tips

• This dish was made especially for my friend Robin, and he needed something powerful in protein and, at the same time, a delicate aftertaste.

• In my restaurant, Right Food Daily, I also served it with goat cheese and homemade ketchup. It was a very successful dish!