SafePlates

Ingredients

• 150 g lamb’s lettuce
• 50 g walnuts, coarsely chopped
• Seeds from 1/2 pomegranate
• 2 EL olive oil
• 1 EL balsamic vinegar
• Salt and pepper

Instructions

1. Wash the lamb’s lettuce thoroughly and spin dry.
2. Toast the walnuts in a dry pan over medium heat for about 2-3 minutes until lightly browned.
3. Remove the pomegranate seeds.
4. Mix all the ingredients in a bowl. Add the olive oil and balsamic vinegar and season with salt and pepper.

Tip

For people with nut allergies, the walnuts can be omitted or replaced with toasted pumpkin seeds.