Quick Summer Salad
Prep: 15min
|
Servings: 4
|
Cook: 5min
A quick summer salad from Spoonsparrow works well as an appetizer or a light main course and can be easily adapted to a vegetarian version.
Ingredients
- 350 g lamb loin fillet
- 4 tbsp olive oil
- Salt
- Pepper
- 200 g red cherry tomatoes
- 200 g yellow tomato
- 2 mini cucumbers
- 60 g baby Swiss chard
- 1 bunch Arugula (80 g)
- 100 g feta cheese (45% fat in the product)
- 4 tbsp basil pesto (15 g each; refrigerated)
Instructions
-
1.
Pat lamb fillet dry. Heat 2 tbsp oil in a pan. Sear lamb on all sides for 3–4 minutes over medium heat, keeping it pink inside. Remove, season with salt and pepper, and let rest.
-
2.
Meanwhile wash tomatoes and leave stems or cut off and halve as desired. Peel cucumbers, rinse and slice thinly lengthwise. Wash Swiss chard and arugula and dry thoroughly.
