WARM LAMB SALAD WITH MINTED FETA DRESSING

Warm Lamb Salad with Minted Feta Dressing

I’m officially on holidays. Its great, I didn’t go anywhere, the kids are off hiking/camping and I have the house to myself all day…aaah! But the blog never sleeps, and I still have to eat, (eat well!) so this was a great quickie for a nice warm day. I have mint growing galore, alongside truckloads of salad greens that are all enjoying the spring weather with me! You can start from scratch if you want, or just buy a couple of components already prepared to speed it up even more. This brings a whole new meaning to ‘Fast Food’. Enjoy.

NEED:

Dressing;

1 clove garlic

handful mint leaves

zest and juice 2 lemons

200-230g feta crumbled

EVOO to taste

Salad;

2 red onions quartered

EVOO, brown sugar, red wine vinegar and salt to taste

Garden greens of choice,

red, yellow and green roasted capsicum strips

1 Lebanese cucumber halved and sliced

handful snow peas

2 lamb rump steaks per serving

additional mint leaves to garnish

DO:

Make dressing by placing garlic, mint and lemon zest into Thermomix bowl and milling for 3-4 seconds on speed 8.

Add remaining ingredients and blend for up to 1 minute on speed 4-5 until smooth and creamy. Set aside.

Place red onions onto baking paper lined tray and drizzle with EVOO and vinegar and sprinkle with brown sugar and salt. Roast under hot grill until charred and caramelised. Cool slightly.

Divide greens between plates, arrange capsicum strips, grilled onion and cucumber over.

Cook lamb on hot grill pan on Induction 9-10 until cooked to your liking. Rest lamb, wrapped in foil until ready to serve. While pan is still hot, quickly charr the peas. Add to salad plates.

Top with lamb steaks and good spoonful of dressing and garnish with mint leaves. Serve immediately.