Warm iceberg lettuce salad

STEP BY STEP

Let's make something delicious.

1. 01

   Separate the iceberg lettuce leaves, wash and spin thoroughly dry. Cut into wide strips. Peel and finely chop the shallot and garlic. Wash the green pepper, remove the stalk and seeds, and cut into thin strips. Wash the tomatoes, remove the stalk ends and halve. Peel the orange, separate into segments and halve each segment. Roughly chop the almonds. Wash the basil leaves, pat dry with kitchen paper and tear into rough pieces.

2. 02

   For the dressing, wash the lemon under hot water and pat dry. Finely grate about 1 tbsp of zest and squeeze out 1-2 tbsp of juice. Stir both together with the honey, cream, sour cream and vegetable stock until smooth. Season with salt and pepper.

3. 03

   Heat the olive oil in a non-stick frying pan. Gently sauté the shallot and garlic over a medium heat for 1-2 minutes until translucent. Add the lettuce and green pepper strips and sauté for a further 2-3 minutes until the lettuce wilts slightly. Finally, add the cherry tomatoes and fold them in.

4. 04

   Pour the creamy dressing over the warm iceberg lettuce salad, sprinkle with the almonds and basil leaves, and serve.