>> servings: 1
>> produce: 330%g
>> calories: 420%kkal
>> protein: 27%g
>> total fat: 26%g
>> total carb.: 19%g

-- TODO proper include
Make the @pesto{20%g} first from the ./Pesto sauce.cook recipe.

Rinse and dry @lettuce leaves{80%g} (if they are not washed), tear into pieces suitable for the salad. Tearing rather than cutting prevents the leaves from bruising. Cut @bell peppers{50%g} into strips. Halve the @cherry tomatoes{30%g} and slice the @sun-dried tomatoes{30%g} into julienne strips.

Heat a #frying pan{}, preferably cast-iron as it conducts better heat. Add a little @oil and fry the @beef loin{100%g} or fillet in one piece, along with the bell/ red peppers in the same pan.

Take a #mixing bowl{} and toss together the torn salad leaves, @rocket salad{20%g}, cherry tomatoes, sun-dried tomatoes and pesto sauce. Place in a heaped pile on a plate, garnish with the roasted bell peppers, cut the beef into slices and arrange with the bell peppers. The longer you cook the beef, the less rare it will be.