Lamb Fillet, Purslane and Arugula Salad
Lamb Fillet, Purslane and Arugula Salad - A spicy and savory salad
Healthy, because
Even smarter
Nutritional values
The aromatic salad gets the circulation going; yoghurt and lamb filets provide valuable protein; and the high iron content promotes the formation of red blood cells and enzymes.
Those who prefer meatless, use tofu instead of lamb filets, for example in the smoked version with sesame taste.
(Percentage of daily recommendation)
| Calorie | 530 cal. | (25 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 232 μg | (387 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 17.1 mg | (143 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,158 mg | (29 %) | ||
| Calcium | 460 mg | (46 %) | ||
| Magnesium | 152 mg | (51 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 257 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- ½ pomegranate
- 1 red chili pepper
- 1 lemon
- 2 Tbsps Tahini
- 4 ozs Yogurt (low-fat)
- 3 Tbsps olive oil
- 3 Tbsps sparkling mineral water
- salt
- peppers
- 4 ozs Purslane
- 4 ozs Arugula
- 2 scallions
- 2 Figs
- 2 ozs Feta (9% fat)
- 4 medium-sized Lamb fillets (about 65 grams)
Kitchen utensils
Preparation steps
Tap the pomegranate firmly with the back of a spoon. Break open the shell and take out the red seeds. Rinse chile pepper, cut in half, remove seeds, and finely chop.
Cut lemon in half and juice. In a bowl, combine tahini, yogurt, half of the olive oil, 3 tablespoons lemon juice and mineral water. Stir to combine. Add chile pepper and season with salt and pepper. Stir and set aside.
Rinse purslane and arugula and spin dry.
Rinse scallions and cut into rings. Rinse figs and cut into cubes. Crumble feta cheese.
Season lamb fillets with salt and pepper. Heat the remaining oil in a skillet and sauté over medium heat for 7-8 minutes. Remove from skillet, wrap in aluminum foil and let rest for 5 minutes.
Place purslane, arugula and scallions on a plate.
Sprinkle greens with figs, pomegranate seeds and cheese. Cut the meat into strips and place on salad. Serve with dressing on the side.
