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🍽️ Quick Summer Salad

436 kcal · 30 min · 4 servings

Ingredients

• 350 g lamb loin fillet
• 4 tbsp olive oil
• salt
• pepper
• 200 g red cherry tomatoes
• 200 g yellow date tomatoes
• 2 mini cucumbers
• 60 g baby chard
• 1 bunch arugula (80 g)
• 100 g feta (45 % fat in dry matter)
• 4 tbsp basil pesto (15 g each; refrigerated section)

Instructions

1. 1. Pat the loin fillet dry with a kitchen towel.
2. 2. Heat 2 tablespoons of oil in a pan.
3. 3. Fry the meat for 3 to 4 minutes on all sides over medium heat.
4. 4. Make sure the inside of the meat remains pink.
5. 5. Take the meat out of the pan.
6. 6. Season the meat with salt and pepper.
7. 7. Let the meat rest for a while.
8. 8. Wash the tomatoes.
9. 9. Decide whether to leave the tomatoes whole with the stem or peel and halve them.
10. 10. Peel the cucumbers.
11. 11. Wash the cucumbers.
12. 12. Cut the cucumbers lengthwise into thin strips.
13. 13. Wash the chard.
14. 14. Wash the arugula.
15. 15. Spin the chard and the arugula dry.
16. 16. Cut the lamb meat crosswise into slices.
17. 17. Arrange the tomatoes on a plate.
18. 18. Place the meat on the plate.
19. 19. Place the chard on the plate.
20. 20. Place the arugula on the plate.
21. 21. Place the cucumber slices on the plate.
22. 22. Crumble the feta over the salad.
23. 23. Stir the pesto with the remaining oil until smooth.
24. 24. Season the sauce.
25. 25. Drizzle the salad with the sauce.
26. 26. Serve the salad.

Nutrition per serving

• kcal: 436
• Protein: 32 g · Fett/Fat: 31 g · Carbs: 6 g