Lamb / Recipes / Salads

You could use eggplant, Spanish onion and pumpkin for this recipe as well.

Ingredients

  • 1/3 cup toasted pine nuts
  • 500g lamb backstrap
  • 2 zucchini, sliced lengthways
  • 1 red capsicum, quartered, deseeded, cut into thin strips
  • baby spinach
  • 50g parmesan shavings (or feta)
  • Turkish bread, to serve

Dressing

  • 1/4 cup olive oil
  • 1/2 cup fresh basil leaves
  • 1 tbs balsamic vinegar
  • 2 tsp honey
  • 2 cloves garlic
  • salt and pepper

Directions

  1. Place dressing ingredients in a whizzer and process until combined. Set aside.
  2. Cook lamb on a preheated bbq grill until cooked to your liking. Remove, cover with foil and allow to rest.
  3. Cook zucchini and capsicum until cooked through.
  4. Slice lamb across the grain, place in a bowl along with the baby spinach, grilled vegetables, parmesan, pine nuts and dressing. Serve with warmed Turkish bread.


avatar

Consumer, creator and photographer of food who loves to travel (and scuba dive!)

Leave a Reply

Your email address will not be published. Required fields are marked *