Baked celery wedges on lamb's lettuce

Name: Baked celery wedges on lamb's lettuce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Celery tubers (approx. 2 kg); 125 g Breadcrumbs; 1 TEASPOON Curry; 7-10 Tbsp salt, pepper; 2 Eggs; 2 Grapefruits; 1 TEASPOON Mustard; 3 TABLESPOONS light balsamic vinegar; 2 TABLESPOONS Olive oil; 100 g Lamb's lettuce; 2 TABLESPOONS Sunflower seeds; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Celery tubers (approx. 2 kg)
125 g Breadcrumbs
1 TEASPOON Curry
7-10 Tbsp salt, pepper
2 Eggs
2 Grapefruits
1 TEASPOON Mustard
3 TABLESPOONS light balsamic vinegar
2 TABLESPOONS Olive oil
100 g Lamb's lettuce
2 TABLESPOONS Sunflower seeds
baking paper

Directions

1
Celery peel, halve and cut the halves into 6 slices each. Season breadcrumbs with curry, salt and pepper. Whisk the eggs and turn the celery slices first in it and then in the breadcrumbs.
2
Place on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 40 minutes.
3
Peel the grapefruit so that the white skin is completely removed. Cut out the fillets with a knife. Squeeze out the fruit residues and collect the juice. For the dressing, mix the grapefruit juice with mustard, vinegar and oil.
4
Clean and wash the lamb's lettuce and shake it well dry. Roast sunflower seeds in a pan without fat. Take out and let cool down. Mix lamb's lettuce, grapefruit fillets and dressing. Arrange everything and sprinkle with sunflower seeds.