What’s for dinner tonight? Try my new recipe for Lamb and Macadamia Summer Salad. A scrumptious blend of flavours and texture!
Preparation time: 20 minutes
Cooking time: 6 minutes
Cooking time: 6 minutes
Serves 4
80g (1/2 cup) roasted salted macadamia nuts
1 tablespoon olive oil
2 lamb backstraps
100g mesclun
1 pear, peeled, cored, cut into thin wedges
1 fennel bulb, finely sliced
2 tomatoes, cut into wedges
100g goat cheese, broken up
Dressing
¼ cup extra virgin olive oil
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
½ clove garlic, crushed
80g (1/2 cup) roasted salted macadamia nuts
1 tablespoon olive oil
2 lamb backstraps
100g mesclun
1 pear, peeled, cored, cut into thin wedges
1 fennel bulb, finely sliced
2 tomatoes, cut into wedges
100g goat cheese, broken up
Dressing
¼ cup extra virgin olive oil
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
½ clove garlic, crushed
Method
Heat the oil in a non-stick frying pan, add the backstraps and cook on high for 3 minutes on each side or until cooked the way you like it. Remove from pan and set aside for 10 minutes.
Heat the oil in a non-stick frying pan, add the backstraps and cook on high for 3 minutes on each side or until cooked the way you like it. Remove from pan and set aside for 10 minutes.
Combine the mesclun, pears, fennel and tomato in a large bowl, add the dressing and toss to combine. Serve sprinkled with cheese and nuts.
For the dressing: Combine the oil, vinegar, mustard and garlic in a jar, shake until combined.
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