Lamb Fillet with Tomato and Avocado Salad
Lamb fillet with tomato and avocado salad - Take a culinary trip to the Mediterranean with this great meat and salad combination almost in no time!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 30.9 μg | (52 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,002 mg | (25 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 207 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 400 grams Lamb fillet
- salt
- peppers
- 1 Tbsp spicy Mustard (15 grams)
- 3 Tbsps breadcrumbs (30 grams)
- 4 Tomatoes
- 1 Cucumber
- 1 Avocado
- 1 Red onion
- 2 Tbsps white balsamic vinegar
- 1 splash lemon juice
- 2 Tbsps olive oil
- 1 pinch sugar
- 25 grams Feta
- 1 sprig oregano
Preparation steps
Rinse and pat dry lamb, season with salt and pepper. Heat canola oil in a pan. Cook meat for about 2-3 minutes on all sides on high heat. Remove from pan and place on a lined with parchment paper baking sheet. Spread with mustard, sprinkle with breadcrumbs and bake in preheated oven at 120°C (not suitable for convection; gas mark 1-2) (approximately 250°F) for about 15-20 minutes or until pink inside.
Rinse and dry tomatoes and cucumber. Rinse and halve avocado, pit. Cut all vegetables into pieces. Peel and halve onion, cut into strips.
Prepare vinaigrette by whisking together balsamic vinegar, lemon juice and olive oil, season with salt and pepper and 1 pinch of sugar. Toss vegetables with the vinaigrette and arrange on 4 plates. Sprinkle with crumbled feta cheese.
Remove lamb fillet from the oven and let rest for about 3 minutes. Cut meat into thin slices, arrange next to the salad. Rinse oregano, shake dry, pluck off leaves and garnish dish with oregano leaves. Serve.
