My version of winter salad

Points for colour. Points for taste. Points for nutrition.

INGREDIENTS
[one_half]

1 medium onion
(or a few stalks of leek)
3 tsp olive oil
4 cloves of garlic
500 g ground meat

1 tbsp smoked paprika
few leaves of chopped fresh sage
few stalks of thyme (leaves ripped from stems)
salt and pepper to taste
1 tsp ground cumin
[/one_half] [one_half_last] 250 ml frozen peas
250 ml corn

1 red pepper diced
1 yellow or orange pepper diced
bunch of cherry tomatoes, halved

juice of 1/2 of a lemon
crumbled goat cheese
[/one_half_last]

METHOD:

Sauté onions for a few minutes. Add the garlic. Cook until soft and stir constantly to prevent from sticking. Allow the the oniony-garlic smell to proliferate the house so that your four-year-old asks: “Mmmm, can I help you cook dinner?”

Stir in ground meat. Cook. Add the spices so that the flavours can combine.

Add the corn and peas. Cook and stir for approximately 5 minutes. Allow your four-year-old to stir—because it smells so good.

Turn off heat and add peppers and tomatoes. Stir everything together, and cover.

Set the table. By the time the table is set, everything is just the right amount of warm. Squirt in the lemon juice. Mix.

Serve with a bit of crumbled goat cheese over each serving.

As I said: Points for colour. Points for taste. Points for nutrition.