Summary

Ingredients

• 400 g le lamb
• 100 g barley, cooked
• 100 g sunflower seeds
• 100 g rocket
• 250 g cherry tomato (s)
• some olive oil, salt, pepper

For the dressing:

• 2 tablespoon vinegar, (white wine vinegar)
• 2 teaspoons mustard
• Salt and pepper, from the mill
• 1 pinch (s) sugar
• 6 tablespoon olive oil
• 2 tablespoon peppermint, freshly chopped
• 1 tablespoon basil, freshly chopped

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Instructions

1. Roast the sunflower seeds in a pan until golden brown, leave to cool and mix with the boiled barley, save some seeds for decoration.
2. For the dressing, mix all the ingredients together well one after the other. Pour some of it under the barley with the sunflower seeds and let it steep.
3. Meanwhile, cut the lamb into smaller pieces. Fry until pink in heated olive oil, leave to rest, then cut into thin slices and season with salt and pepper.
4. Clean and wash the rocket and tomatoes. Halve or quarter the tomatoes depending on their size.
5. Arrange the tomatoes and rocket decoratively on four plates, add the barley with the sunflower seeds, distribute the meat slices on top and drizzle everything with dressing. Serve sprinkled with the remaining sunflower seeds.