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Estimated Times |
Preparation time: 15
Cooking time: 10
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Ingredients
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servings
2 | pcs. | Lamb chop ~300 g |
0.5 | tsp | Sea salt ~2.8 g |
1 | pinch | Black Pepper ~0.4 g |
4 | tbsp | Dried sunflower seeds ~39 g |
200 | g | Carrots |
200 | g | Cherry tomatoes |
0.5 | can(s) | Corn ~142.5 g |
0.25 | pcs. | Head lettuce ~37.5 g |
50 | g | Feta cheese |
1 | tbsp | Olive oil ~13.7 g |
2 | tbsp | Water ~30 g |
1 | tbsp | Apple vinegar ~15 g |
1 | tsp | White sugar ~4.5 g |
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Directions
Toast the sunflower seeds in a very hot frying pan with a little salt until golden. Cut the tomatoes in half, the feta in cubes and the carrots in slices. Place in a bowl and add the shredded lettuce and sweetcorn.
Fry the lamb chops for 2-4 mins. on each side, season with salt and pepper.
Make a dressing out of apple vinegar, olive oil, water and sugar.
Serve the lamb chops on a bed of lettuce, drizzled with the dressing.
Nutritional data
895 Kcal Per Serving F: 70 g, P: 35 g, C: 37 g, DF: 7 g 1,790 Kcal (173 Kcal/100 g)
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