Lamb’s lettuce with mushrooms and pomegranate dressing

Level of difficulty
easy
Ingredients for 2 people
150 g lamb's lettuce
½ red onion
1 pomegranate
2 oranges
1 lemon
1 clove of garlic
250 g brown mushrooms
1 tbsp rapeseed oil for frying
2 tbsp maple syrup
2 tbsp olive oil
Salt and pepper
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First clean, wash and drain the lamb’s lettuce. Peel and halve the red onion and slice into fine rings.

Cut the pomegranate in half and remove the seeds from one half. Gently squeeze the juice from the other half with a citrus squeezer.

Peel and fillet 1½ oranges. Squeeze the juice out of the remaining half of orange and the lemon.

For the dressing, mix the lemon, orange and pomegranate juice with the maple syrup, salt and pepper. Add the olive oil, mix well and set the dressing aside.

Now peel and finely chop the garlic. Clean and halve the brown mushrooms. Heat the rapeseed oil in a pan and fry the mushrooms together with the garlic for about 5 minutes. Season the mushrooms with salt and pepper.

Finally, arrange the lamb’s lettuce with the orange fillets, pomegranate seeds, onion rings and fried mushrooms and top with the dressing.


Bon appétit!