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.
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