Healthy Gourmet Kitchen

Lamb Fillet, Purslane and Arugula Salad

with Feta Cheese and Pomegranate Seeds
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Lamb Fillet, Purslane and Arugula Salad

Lamb Fillet, Purslane and Arugula Salad - A spicy and savory salad

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Health Score:
9,5 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
530
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie530 kcal(25 %)
Protein38 g(39 %)
Fat27 g(23 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A0.8 mg(100 %)
Vitamin D0 μg(0 %)
Vitamin E4.4 mg(37 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.6 mg(55 %)
Niacin17.1 mg(143 %)
Vitamin B₆0.7 mg(50 %)
Folate89 μg(30 %)
Pantothenic acid1.6 mg(27 %)
Biotin11 μg(24 %)
Vitamin B₁₂2.9 μg(97 %)
Vitamin C39 mg(41 %)
Potassium1,158 mg(29 %)
Calcium460 mg(46 %)
Magnesium152 mg(51 %)
Iron6.5 mg(43 %)
Iodine11 μg(6 %)
Zinc6.2 mg(78 %)
Saturated fatty acids6 g
Uric acid257 mg
Cholesterol80 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
2
Ingredients
½ pomegranate
1 red chile pepper
1 lemon
2 tablespoons Tahini
4 ounces Yogurt (low-fat)
3 tablespoons olive oil
3 tablespoons sparkling mineral water
salt
peppers
4 ounces Purslane
4 ounces Arugula
2 scallions
2 Figs
2 ounces Feta (9% fat)
4 medium-sized Lamb fillets (about 65 grams)
How healthy are the main ingredients?
Fetaolive oilArugulapomegranatelemonsalt
Preparation

Kitchen utensils

1 Skillet, 2 Small bowls, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Whisk, 1 Slotted spatula, 1 Salad spinner, 1 Aluminum foil, 1 Citrus juicer

Preparation steps

1.
Lamb Fillet, Purslane and Arugula Salad preparation step 1

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.

2.
Lamb Fillet, Purslane and Arugula Salad preparation step 2

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.

3.
Lamb Fillet, Purslane and Arugula Salad preparation step 3

Rinse purslane and arugula and spin dry.

4.
Lamb Fillet, Purslane and Arugula Salad preparation step 4

Rinse scallions and cut into rings. Rinse figs and cut into cubes. Crumble feta cheese.

5.
Lamb Fillet, Purslane and Arugula Salad preparation step 5

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.

6.
Lamb Fillet, Purslane and Arugula Salad preparation step 6

Place purslane, arugula and scallions on a plate.

7.
Lamb Fillet, Purslane and Arugula Salad preparation step 7

Sprinkle greens with figs, pomegranate seeds and cheese. Cut the meat into strips and place on salad. Serve with dressing on the side.