Romaine lettuce \"oriental\" with lamb salmon, peppers

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean, wash and roughly dice the peppers. Peel and dice the onion. Mix lemon juice, some salt, pepper and sugar. Fold in olive oil and add the onions.

2. 2

   Drain the chickpeas on a sieve and mix them with the peppers into the vinaigrette and leave to soak for about 20 minutes. Peel 1 - 2 garlic cloves and press them into the yoghurt using a garlic press.

3. 3

   Wash parsley, mint and rosemary and shake dry. Cut mint leaves into strips, except for something to garnish, stir into the yoghurt and season with a little salt and pepper. Wash the lamb salmon and dab dry.

4. 4

   Heat clarified butter in a frying pan and fry the lamb salmon for about 10 minutes while turning. After about 5 minutes, add rosemary and the remaining cloves of garlic and fry them. Season the finished lamb salmon with salt and pepper and let it rest on a plate for about 5 minutes.

5. 5

   Clean the romaine lettuce, cut into strips, wash and drain. Pluck parsley leaves from the stalks and cut them roughly. Season the marinated chickpea and paprika mixture with salt and pepper again and fold in parsley and romaine lettuce.

6. 6

   Spread some salad dressing in 4 glasses and garnish with mint. Cut lamb salmon into pieces and arrange on plates together with the glasses and the salad. Pour remaining mint sauce over the salad and serve immediately.

Nutrition Facts

KCAL
500 kcal

CARBS
17 g

FATS
30 g

PROTEINS
39 g