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.
- 1 clove of garlic
- 1 Handful mint leaves
- 2 lemons, juice and zest
- 200 - 230 feta, crumbled
- EVOO to taste
- 2 red onions, quartered
- EVOO to taste
- Brown sugar to taste
- Red wine vinegar to taste
- Salt to taste
- Garden greens of choice
- Red, yellow and green roasted capsicum strips
- 1 lebanese cucumber, halved and sliced
- 1 Handful snow peas
- 2 lamb rump steaks, per serving
- Additional mint leaves to garnish
To make dressing place garlic, mint and lemon zest into Thermo bowl and mill 4 sec/speed 8.
Add remaining ingredients and blend 1 min/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.