Lamb’s Lettuce with Blood Orange Fillets and Caramelized Sunflower Seeds

5 from 6 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 741 kcal


  • 1 bowls Lamb's lettuce
  • 1 Blood orange
  • 1 handful Sunflower seeds
  • 1 tsp Sugar


  • 4 tbsp Olive oil
  • Juice of half a lemon
  • 1 tsp Honey
  • 1 tsp Granulated Dijon mustard
  • Coarse sea salt and freshly ground pepper


  • Put the lamb's lettuce in the basin and bathe there until it is clean. Cut out the fillets of the blood orange and then cut in half.
  • Put the sunflower seeds in a pan without fat and fry them there briefly. Then add the sugar, remove from the heat and continue stirring in the pan. Then let cool in a bowl.
  • Mix the ingredients for the dressing and really only mix with the lamb's lettuce just before serving, otherwise the leaves will collapse quickly and look a bit mushy.
  • Mix in the fillets and the caramelized seeds.
  • Already done! :O)


Serving: 100gCalories: 741kcalCarbohydrates: 14.1gProtein: 0.5gFat: 77.2g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Red or Blue Cabbage Ala Lausdirndl

Corn Salad with Walnuts