Autumn Salad with Lamb Fillet
Autumn Salad with Lamb Fillet - A piquant combination of fruit and meat
Healthy, because
Even smarter
Nutritional values
One portion already provides a quarter of the required daily intake of iron. It also contains sufficient vitamin C - this composition allows the body to better absorb the trace element. It is the most important component of the red blood cells, which supply all organs and tissues with oxygen.
Are you stingy with every fat calorie? Then mix the dressing with only 2 tablespoons of olive oil plus 2 tablespoons of water and reduce the amount of pine nuts.
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 143.4 μg | (239 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 688 mg | (17 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 29 g |
Ingredients
- Ingredients
- 1 oz Pine nuts
- 8 scallions
- 1 red Oak leaf lettuce
- 2 ozs lamb's lettuce
- 1 red Endive (such as radicchio)
- 3 Tbsps balsamic vinegar
- 1 Tbsp stone ground Dijon mustard
- 1 tsp honey
- salt
- peppers
- 5 Tbsps olive oil
- 4 Figs
- 6 Lamb fillets (each about 2-3 oz.)
Kitchen utensils
Preparation steps
Finely chop the pine nuts and put on a plate.
Rinse scallions and pat dry. Cut off upper dark green ends and reserve for another use (such as a stew).
Rinse salad greens and spin dry. Cut or tear into bite-sized pieces.
Combine vinegar, mustard, honey, salt and pepper together in a bowl. Whisk in 4 tablespoons of olive oil.
Gently rinse figs, pat dry and cut into wedges.
Pat lamb fillets dry and season with salt and pepper. Place fillets in the chopped pine nuts, pressing firmly to make a crust.
Add remaining oil to a non-stick skillet and heat over medium heat. Cook lamb fillets until golden brown, about 7-8 minutes on each side.
After about 3 minutes roasting time, add scallions.
Toss salad greens with dressing. Place salad greens on a plate and top with figs. Place lamb fillets and scallions on salad and serve immediately.
