John Myers
Ingredients for 4 servings:
- ½ bowl of lamb’s lettuce
- 100 g cocktail tomatoes
- ½ pomegranate
- 2 small onions
- 3 tbsp tomatoes, dried in oil
- 500 g chicken breast fillet(s)
- 125g mozzarella
- 4 ½ tbsp olive oil
- 1 shot of balsamic vinegar
- 4 ½ tbsp water
- 1 ½ tbsp honey
- 1 ½ tbsp mustard
- 2 tbsp herbs (8-herb blend, frozen)
- e.g. Parmesan
- e.g. sunflower seeds
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Lamb’s lettuce with cocktail tomatoes, onions, pomegranate, honey-mustard sauce and chicken breast
Halve the pomegranate crosswise and scoop out the seeds with a spoon over a large bowl. Roughly remove any white particles. Finely chop half of the onions and add them to the pomegranate seeds. Wash and halve the cherry tomatoes and add them to the bowl. Roughly chop the sun-dried tomatoes and add them to the bowl, along with the mozzarella. Wash and separate the lamb’s lettuce and add it to the other ingredients. Do not mix yet. For the dressing, mix together the water, oil, balsamic vinegar, mustard and honey. Finally, add the herbs. Brown the meat with the remaining finely chopped onion and then slice it. Transfer the salad to the plate, add the dressing and meat, and garnish with freshly shaved Parmesan cheese and the sunflower seeds.
Facebook Comments