Summary

Ingredients

• 0.5 ½ head lettuce
• 150 g spinach, fresh
• 200 g cherry tomato (s)
• 0.5 ½ pomegranate
• 50 g parmesan cheese
• 30 g brittle (sesame brittle)

For the dressing:

• 50 ml olive oil
• 75 ml balsamic vinegar, white
• 50 ml lemon juice
• 1 tablespoon tahini
• 1 tablespoon maple syrup
• 1 tablespoon mustard
• salt and pepper

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Instructions

1. Wash, spin and tear the lettuce and fresh spinach into bite-sized pieces. If the spinach stalks are too thick, cut them beforehand. Halve the cherry tomatoes, then quarter and mix with the salad. Put everything in a serving bowl.
2. Mix all ingredients for the dressing and pour over the salad just before serving.
3. Slice the parmesan into small slices. Core the pomegranate. Break the sesame brittle into smaller pieces. Serve everything as a topping on the salad.
4. Tips: The salad looks best when various red and green leaf salads are combined with the fresh spinach.
5. If there is enough time, it is worth breaking the sesame brittle into small pieces to caramelize / roast the sesame brittle in the oven on a baking sheet lined with baking paper and then add it to the salad as a topping.
6. The quantities can all be varied according to individual taste. Without parmesan, the salad is vegan.
7. 300 Kcal per serving.