Pan: Heat oil in a pan and fry the burgers for approx. 4 minutes. Place the pops on paper to dry.
Oven: Pre-heat the oven to 200°. Heat for 12-15 minutes.
Rinse the salad and dry it. Cut it into smaller pieces and place in a bowl.
Steam edamame beans for 1-2 minutes and let them cool. Roast the pine nuts golden on a dry pan and let them cool. Peel a shallots and chop them finely.
Spread edamame beans, finely chopped tarragon or parsley, roasted pine nuts, grated lemon peel and finely chopped shallots over the salad.
Add pops un top.
Cut the chili into fine pieces and chop the garlic. Mix it in a bowl.
Add yoghurt, lime/lemon juice and mix it well together. Season with salt and pepper.
Pour some dressing over the salad and serve the rest in a small bowl.
4-500 g of chicken pops
5 dl neutral yoghurt
2 cloves chopped or pressed garlic
2 tbsp. lime/lemon juice
Slightly grated lemon or lime peel
Chives or coriander
Salad or pea shoots
3 dl peeled edamame beans
75 g pine nuts
1 dl tarragon or broad-leaved parsley
½ tsp. salt
½ tsp. black pepper