Medallions on nut salad (diabetics)

Name: Medallions on nut salad (diabetics)
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 peeled onion (approx. 25 g); 1 (80 g) cleaned tomato; 75 g cleaned lamb's lettuce; 1 TABLESPOON Hazelnut flakes; 2 (approx. 75 g) Medallions of pork; 1 tablespoon (10 g) Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 TABLESPOONS Vinegar (e.g. balsamic vinegar); 1/2 TEASPOON medium sized mustard; 50 g Baguette-Brot

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 peeled onion (approx. 25 g)
1 (80 g) cleaned tomato
75 g cleaned lamb's lettuce
1 TABLESPOON Hazelnut flakes
2 (approx. 75 g) Medallions of pork
1 tablespoon (10 g) Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 TABLESPOONS Vinegar (e.g. balsamic vinegar)
1/2 TEASPOON medium sized mustard
50 g Baguette-Brot

Directions

1
Finely chop the onion. Wash, quarter and seed the tomato. Finely dice the flesh. Wash lettuce thoroughly and drain well. Roast the hazelnut leaves in a pan without fat.
2
Remove the nuts and let them cool down. Wash medallions and pat them dry well. Heat the oil in a small coated pan. Fry the medallions for about 2 minutes on each side. Season with salt and pepper. Remove and keep warm if necessary. Fry the onion cubes in frying fat until golden brown. Deglaze with 2 tablespoons of water and vinegar, bring to the boil briefly and season with salt, pepper and mustard. Arrange lamb's lettuce and medallions on a plate. Add mustard marinade.
3
Remove and keep warm if necessary. Fry the onion cubes in frying fat until golden brown. Deglaze with 2 tablespoons of water and vinegar, bring to the boil briefly and season with salt, pepper and mustard. Arrange lamb's lettuce and medallions on a plate. Add mustard marinade. Sprinkle with tomato cubes and hazelnuts. Cut baguette into slices and serve with it
4
Vital-Tip: With lamb's lettuce healthy through the winter - it is just right, before the 1st wave of flu.