Mixed Vegetable And Legume Plate With Grilled Meat And Fresh Salad Recipe

Prepare Grilled Meat

Season your choice of meat (chicken, beef or lamb) with salt, pepper, and any other desired spices. Grill over medium-high heat until cooked through, reaching an internal temperature based on the meat type. Let it rest before slicing into portions of approximately 50-100 grams.

Cook Legumes and Vegetables

In a pan, lightly sauté chickpeas, kidney beans, brussels sprouts, green beans, and spinach in olive or vegetable oil until they're tender yet crisp. Season with salt and pepper to taste.

Prepare Grains

Cook bulgur wheat or your choice of grain according to package instructions. Season lightly with salt to enhance its natural flavors.

Assemble Fresh Salad

In a large bowl, combine cucumber slices, tomato slices, chopped parsley, and chopped endive. Dress lightly with olive oil, lemon juice, salt, and pepper, tossing well to coat the vegetables and herbs.

Compose Plate

On a large plate, neatly arrange the slices of grilled meat alongside the cooked legumes and vegetables. Add a serving of the grains and a generous portion of the fresh salad. Serve immediately for the best taste and texture.