← All recipes

🥗 Autumn Salad with Lamb Fillet

310 kcal · 30 min · 4 servings

Autumn Salad with Lamb Fillet Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Finely chop the pine nuts.
  2. 2. Spread the pine nuts out on a flat plate.
  3. 3. Clean the spring onions.
  4. 4. Wash the spring onions.
  5. 5. Pat the spring onions dry.
  6. 6. Trim off the dark green tips of the spring onions.
  7. 7. Clean the oakleaf lettuce.
  8. 8. Clean the corn salad.
  9. 9. Clean the chicory.
  10. 10. Wash all the salad greens.
  11. 11. Spin-dry the salad greens.
  12. 12. Tear or cut the salad greens into bite-sized pieces.
  13. 13. Pour the vinegar into a bowl.
  14. 14. Add the mustard to the bowl.
  15. 15. Add the honey to the bowl.
  16. 16. Season the mixture with salt.
  17. 17. Season the mixture with pepper.
  18. 18. Whisk the ingredients in the bowl.
  19. 19. Fold in 4 tablespoons of olive oil into the dressing.
  20. 20. Rinse the figs carefully.
  21. 21. Pat the figs dry.
  22. 22. Cut the figs into wedges.
  23. 23. Pat the lamb fillets dry.
  24. 24. Season the lamb fillets with salt.
  25. 25. Season the lamb fillets with pepper.
  26. 26. Roll the lamb fillets in the chopped pine nuts.
  27. 27. Press the pine nut coating firmly onto the meat.
  28. 28. Heat a non-stick frying pan.
  29. 29. Add the remaining oil to the hot pan.
  30. 30. Fry the lamb fillets until golden brown over medium heat.
  31. 31. Turn the fillets while frying.
  32. 32. Fry the fillets for 7 to 8 minutes.
  33. 33. Add the spring onions after about 3 minutes of frying time.
  34. 34. Toss the salad greens with the dressing.
  35. 35. Divide the salad among plates.
  36. 36. Arrange the figs on top of the salad.
  37. 37. Place the lamb fillets on the salad.
  38. 38. Place the spring onions on the salad.
  39. 39. Serve the dish immediately.

Nutrition per serving