John Myers
Contents
show
Ingredients
- 100 g Shrimp peeled deveined
- 1 tsp Rapeseed oil
- 1 small Red Onion
- 2 tbsp Pine nuts
- 100 g Forest and meadow salad
- 10 piece Date tomatoes
- Sea salt from the mill
- 1 tsp Lemon juice
- Pink berries from the mill
- 2 tbsp Lime oil
- 1 tbsp Raspberry balsamic vinegar
- 1 tsp Mustard
- 1 tsp Finely chopped parsley
- Pepper from the grinder
Instructions
- Roast the pine nuts in a pan without fat. Peel the onion, cut in half and cut into strips.
- Briefly fry the prawns in a pan with a little rapeseed oil, add the onion and fry briefly. Season with a little sea salt, lemon juice, pink berries and pepper from the mill.
- For the design: Put lime oil, raspberry balsalmico, mustard, parsley, lemon juice and mustard in a bowl and stir well. Wash the salad, wash the tomatoes and cut in half. Arrange the salad on plates. Spread the pomegranate and pine nuts over them Garnish the prawns and finally pour the dressing generously over them.
Nutrition
Serving: 100gCalories: 176kcalCarbohydrates: 6.2gProtein: 10.4gFat: 12.1g
