Bean Salad with Lamb Loaf

For the bean salad with lamb loaf, clean the beans, simmer in salted water for about seven minutes and quench with ice water.

Cut the bread roll into cubes, soak in ewtas water and squeeze.

Mix the lamb mince with the soaked bread cubes, egg, finely chopped spring onions and diced tomatoes. Season the mixture with salt, pepper and cumin, and do not knead it too much, as the mixture should remain loose.

Form small meat loaves with moistened hands, let them rest briefly and then fry in hot olive oil, turning several times, for about 4 minutes.

Mix the beans, diced tomatoes and spring onions and season well with vinegar, oil, salt and freshly ground pepper, adding freshly plucked thyme leaves.

Peel the shallots, grate them with a kitchen grater and mix them with the sour cream and salt.

Serve the sour cream dip with the bean salad with lamb loaf.

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