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Tarrin
Salad with beef ribs and roasted tomatoes
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Ingredients
Directions
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Preheat the oven to 200ºC.
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Place the to with the cutting edge upwards in a low ovenproof dish. Sprinkle them with a little oil and sprinkle with salt and pepper.
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Roast the to about 15 minutes in the middle of the oven.
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In the meantime, heat 2 tablespoons of oil and fry the beef strips 2-3 minutes. Remove them from the pan and let them rest under aluminum foil.
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Take the to out of the oven and let it cool.
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Mix the rest of the oil with the vinegar and add the shortening, salt and pepper.
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Divide the lamb's lettuce over plates. Divide the mozzarella, olives, to and beef strips over them and sprinkle with the dressing.
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Roast the pine nuts in a dry, hot frying pan and sprinkle over the salad.
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Nutrition
500Calories
Sodium0% DV0g
Fat57% DV37g
Protein66% DV33g
Carbs3% DV8g
Fiber0% DV0g
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