Pecan nut salad
Ingredients
- 200 g lamb’s lettuce
- 75 g rocket (roquette)
- 100 crinkly lettuce
- 50 g unsalted pecan nuts
- dash of balsamic vinegar
- 450 g roasted sweet peppers, cut into thin strips
- 4 steaks, 125 g each
- olive oil
- 1 knob of butter
- pepper
- salt
Preparation
Mix the various lettuces and add the pecan nuts, balsamic vinegar and strips of roasted sweet pepper. Rub olive oil onto both sides of the steaks. Heat a thin-based frying pan to a high temperature. As soon as the pan is hot, place the steaks in the pan. Add the knob of butter for flavour and to prevent spattering. Fry the steaks for 3 min. each side, turning them continually.
In the meantime, divide the salad between the plates.
Take the steak out of the pan and cut into slices.
Spread the slices over the salad and add salt and pepper to taste.
Nutritions
- Carbs
- 5 g
- 2 %
- Fats
- 20 g
- 29 %
- Protein
- 35 g
- 70 %
- Kcal
- 335
- 17 %
- Sat. fat
- 4 g
- 20 %