A delicious Italian salad with meat cut into strips with roasted tomatoes from the oven
Heat the oven to 200 degrees. Drizzle the tomatoes with some oil and sprinkle with some salt and pepper and put in the oven for about 15 minutes until they start to crack slightly. Heat a little oil or butter in a frying pan and place the meat in it. Sprinkle with a small pinch of salt and pepper. Bake for about 6 minutes until brown on all sides and then wrap in a piece of aluminum foil (the meat should still be pink on the inside).
Remove the rosemary leaves and chop finely. Finely chop the garlic and sauté slightly in the same pan. Add the rosemary. Deglaze with a dash of balsamic vinegar. Turn off the heat and stir in the lemon juice. Cut the meat into thin slices and place on a plate on top of some arugula. Place the tomatoes next to it. Drizzle some of the garlic rosemary dressing over it. Sprinkle with some parmesan cheese and pine nuts. Serve with some slices of bread (which are also great for dipping in the dressing).
Source: Leukerecepten by leukerecepten-nl.
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