Lamb’s lettuce with cherry tomatoes and crispy croûtons

30 g lamb’s lettuce
2-3 teaspoons extra virgin olive oil
White balsamic vinegar (‘aceto balsamico bianco’)
Iodised salt
White pepper
Pinch of sugar
20 g dried tomatoes
10 cherry tomatoes (120 g)
3-4 black olives (20 g)
Dark balsamic vinegar (‘aceto balsamico’)
1 garlic clove
Black pepper
3 basil leaves
1 pinch of sugar
½ small white onion (30 g)
1 ½ slices of gluten-free wholemeal bread (without soy, egg and dairy products)
Serve with gluten-free rolls or gluten-free bread.

Preparation

Toast the bread twice, drizzle with a little olive oil, season with salt, sprinkle with ½ clove extremely finely diced garlic, and cut into small pieces. Wash the lamb’s lettuce. Mix 1 teaspoon of olive oil into a dressing with the vinegar, salt, pepper and sugar, pour it over the lamb’s lettuce and leave it to marinate for a few minutes. Cut the dried tomatoes into thin strips and mix with the basil leaves. Halve the cherry tomatoes. Mix 1 teaspoon of olive oil with a little vinegar, salt, the remaining finely diced garlic, pepper and sugar and marinate the tomato halves and diced olives for a few minutes. Mix with the finely diced onion and shredded basil leaves. Arrange the lamb’s lettuce and the dried tomato strips on a large plate. Top with the cherry tomato marinade and croûtons.

Bon appétit.

Nutritional information

407 kcal, 11 g protein, 20 g fat, 44 g carbohydrates, 19 g fibre

Author and recipe development

PhDr. Sven-David Müller, M.Sc., certified dietetic assistant and diabetes consultant of the German Diabetes Society