Summary

Ingredients

• 0.5 ½ bowl lamb`s lettuce
• 100 g cocktail tomatoes
• 0.5 ½ pomegranate
• 2 small onions
• 3 tablespoon tomato (s), dried in oil
• 500 g chicken breast fillet (s)
• 125 g mozzarella
• 4 ½ tablespoon olive oil
• 1 dash balsamic vinegar
• 4 ½ tablespoon water
• 1 ½ tablespoon honey
• 1 ½ tablespoon mustard
• 2 tablespoon herbs (8 herb mix, frozen)
• Parmesan
• sunflower seeds

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Instructions

1. Halve the pomegranate crosswise, tap out the seeds with a spoon over a large bowl. Please remove the white particles roughly. Chop half of the onions and add to the pomegranate seeds.
2. Wash the cherry tomatoes, cut them in half and put them in the bowl. Roughly chop the sun-dried tomatoes and add them to the bowl, as well as the mozzarella. Wash the lamb`s lettuce, separate it and add it to the other ingredients. Do not mix yet.
3. For the dressing, mix water, oil, balsamic vinegar, mustard and honey. Finally add the herbs.
4. Fry the meat together with the remaining onion, cut into small pieces, and then cut into slices.
5. Put the salad on the plate, add the dressing and meat and garnish with freshly grated Parmesan and the sunflower seeds.