Lamb, Tomato And Parsley Salad

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 500 g lamb backstraps
• olive oil flavored cooking spray
• 4 green onions, thinly sliced diagonally
• 2 cups fresh flat-leaf parsley, roughly chopped
• 200 g cherry tomatoes, halved
• 1/2 cup kalamata olive, pitted
• grilled lavash bread, to serve
• hummus, to serve
• 2 teaspoons extra virgin olive oil
• 1 clove garlic, crushed
• 1 lemon, juice of
• salt & freshly ground black pepper

Recipe

• 1 preheat a chargrill or heavy based frypan over medium high heat.
• 2 spray lamb with oil.
• 3 season with salt and pepper.
• 4 cook the lamb for 10 minutes (medium), or until cooked to your liking, turning occasionally, then allow to rest for 10 minutes.
• 5 combine the oniions, parsley, tomatoes and olives in a large bowl.
• 6 slice the lamb and add to the salad mixture.
• 7 pour over the dressing and toss.
• 8 serve with the lavash and hommus.
• 9 dressing: whisk the ingredients together or combine in a screw-top jar.