the leaves of 1/2 bunch of fresh mint, coarsely chopped
50-70 ml lemon juice
1 teaspoon sweet lemon zest
1 teaspoon sweet ginger powder
1 teaspoon sweet boukovo
40 gr. Aegina pistachio, roasted (optional)
Procedure In a saucepan, heat the oil over high heat and sauté the meat for 3-4 minutes, until golden brown. Add the garlic, onions and salt and pepper and sauté for 2-3 minutes. Add water to cover the ingredients by 1 cm, bring to a boil and reduce the heat. Cook for 40 minutes. Add the lettuce, fennel and salt and pepper. Stir and cook for 30 minutes. Pour 1 teaspoon of the juice into the food processor, add the avocado, the mint, the ginger, the zest and the lemon juice and beat until a smooth sauce is formed. Pour over the food, stir and remove. Sprinkle with boukovo and pistachio and serve. What do we drink? A Chardonnay.