Lamb's lettuce with pumpkin seeds and grapefruit

Lamb's lettuce with pumpkin seeds and grapefruit

Total: 30 min. | Active: 30 min.
vegan
Nutritional value / people: 220 kcal
, Fat: 17 g
, Carbohydrate: 12 g
, Protein: 5 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Salad

1 pink grapefruit
150 g lambs' lettuce

Croutons

1 tbsp olive oil
2 slices toast bread, cut into cubes
30 g pumpkin seeds
1 tbsp maple syrup
2 pinches salt
a little pepper

Dressing

1 tbsp balsamic vinegar
3 tbsp olive oil
salt and pepper to taste
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How it's done

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Salad

Slice off the top and bottom of the grapefruit, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes and retain the juice. Arrange the lamb's lettuce on 4 plates, top with the grapefruit segments.

Croutons

Heat the oil in a non-stick frying pan. Add the toast bread, pumpkin seeds and maple syrup, fry gently over a medium heat until crispy, season, allow to cool slightly.

Dressing

Combine the balsamic, retained grapefruit juice and oil, season. Drizzle the dressing over the salad, scatter the croutons on top.

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