2 Portions | Preparation time 30 min
INGREDIENTS
250 g roast beef
Mix of lettuce
100 g goat’s cheese
2 tablespoon quinoa
2 oranges
1 shallot
10 pieces of cherry tomatoes
2 tablespoon pomegranate fruit
2 tablespoon of olive oil
1 teaspoon honey
1 teaspoon lemon juice
Salt, colourful pepper
INSTRUCTION
Cook the quinoa for about 12 minutes and after cooking set aside for 5 minutes under a lid.
Wash the lettuce, if necessary, rip into smaller pieces. I use lamb’s lettuce and lettuce 3 kinds in a pot.
Wash and cut the cherry tomatoes in half. Peel the scarf and cut into slices. Peel and file one orange. Peel the pomegranate and remove the fruit. Squeeze out the juice from the other orange.
Cut the goat’s cheese into slices and fry in a dry frying pan on both sides until golden brown.
Fry the roast beef about 2-3 minutes on each side. After frying, sprinkle with salt and pepper on both sides. Put aside for 5 minutes to rest. After this time cut into 0.5 cm slices.
In a large bowl combine the salad ingredients: lettuce, cocktail tomatoes, shallot, orange, pomegranate, roast beef and goat cheese.
In a separate dish, we prepare dressing. Add ½ orange juice, lemon juice and honey to the olive oil. Season with pepper and salt. Mix. Add dressing to lettuce, stir.
