Warm salad with rabbit meat

We wash the rabbit meat and the vegetables and then dry them with kitchen towels. Cut the pumpkin and the eggplant into fine slices. Cut the capsicum into triangles and the champignon mushrooms into halves. Remove the meat from the bone and cut it into thin strips. Season with salt and pepper and fry in a pan with hot oil. Add the chopped vegetables to the pan and cook for a few minutes.

For the sauce, finely chop the garlic and the thyme and put all in a bowl and mix with ketchup. When the vegetables are ready, pour the sauce in the pan, mix and cook for another 2 minutes. Season with salt and pepper to taste.

Serve the salad warm in a deep dish, sprinkle with sesame seeds, green onions and decorate with arugula leaves.

Good appetit!