Colorful Salad Plate with Flap Meat Strips

For the salad plate with Flap Meat strips, first tear the lettuce into bite-sized pieces. Cut the bell bell pepper into strips. Chop the chives and core the pomegranate.

Season the dressing with sea salt and pepper.

Arrange the salad in a shallow bowl, sprinkle the pomegranate seeds and cress, and pour the dressing over it.

Coat Flap Meat with sunflower oil and briefly sear on both sides over high heat for about one to two minutes, or pan sear with a little sunflower oil.

Then, cut the Flap Meat into strips, sprinkle with sea salt and coarse pepper and serve. To do this, simply place them decoratively on the bed of lettuce.

Finally, garnish the salad plate with Flap Meat strips with the chive stalks.

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