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Zutaten
Außerdem
Zubereitung
1. Schritt
Feldsalat waschen, trockenschleudern und ggf. vom Strunk befreien. Granatapfel halbieren und in einer Schüssel mit Wasser die Kerne aus der Frucht drücken. Dann die Kerne mit dem Wasser durch ein Sieb abschütten und anschließend die weiße Haut entfernen.
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2. Schritt
Foto: Maria Panzer / eatbetter
Orangen schälen, die weiße Haut dabei entfernen. Mit einem scharfen Messer vorsichtig die Filets zwischen den Trennhäuten herauslösen, den heraustretenden Saft dabei auffangen. Walnusskerne in einer beschichteten Pfanne goldbraun rösten und nach dem Abkühlen grob hacken. Ziegenweichkäse in Stücke schneiden.
eatbetter fact
Walnüsse
Ein echtes Brainfood: Walnüsse liefern Omega-3 und Omega-6 Fettsäuren, die unser Körper nicht selber herstellen kann, aber wichtig für die Funktion von Gehirn und Nerven sind. Auch ihr hoher Gehalt an Vitamin B6 stärkt unser Nervensystem.
3. Schritt
Für das Dressing Balsamico-Essig mit Honig, Senf und 4 EL Orangensaft verrühren, zuletzt das Olivenöl unterschlagen. Mit Pfeffer und etwas Salz würzen.
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4. Schritt
Feldsalat mit dem Dressing anmachen und auf Tellern anrichten. Salat mit Orangenfilets, Granatapfelkernen und Ziegenweichkäse belegen. Mit den gehackten Walnusskernen bestreuen und mit dem Vollkornbrot servieren.
