Pork fisherman cut into small strips. Cut out the house from the apple, quarter, cut into small leaves. Cut cress into small pieces. Rinse leaf lettuce, drain, cut out chicory stalk, leaf out shuttle.
Chop chives and parsley. Put yogurt in a large enough bowl, add mango apple leaves, chutney, apple juice, chives, parsley, green peppercorns, fruit vinegar, season with salt, mix well.
Heat frying pan with rapeseed oil, sear fillet tips, sprinkle with sugar, briefly caramelize, extinguish with balsamic vinegar, season.
Arrange leaf lettuce as a bouquet in deep dish, tuck chicory boats all around. Cover with apple-yogurt dressing, spread meat strips evenly over the top, sprinkle with cress.
235 Kcal – 6 g fat – 25 g egg white – 17 g carbohydrates – 1 bread unit
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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