Select Page

Lamb and Ratatouille Salad

Lunch

SERVES  4

PREP  20mins

COOK  20mins

 

You’ll go nuts for this warm lamb salad, packed with healthy vegetables and crunchy pistachios.

Ingredients

2 lamb back strap fillets
 
Sea salt and fresh ground black pepper
 
1 tablespoon ground cumin
 
1 Spanish onion, peeled and cut into wedges
 
1 tablespoon brown sugar
 
Olive oil
 
4 baby eggplants, sliced lengthways in half
 
100g baby spinach
 
1/2 cup chopped coriander
 
1/2 cup mint leaves, picked and torn
 
2 medium zucchinis, sliced
 
100g semi dried tomatoes, drained
 
100g roasted capsicum strips
 
1/2 cup Praise Deli Style Classic Vinaigrette
 
1/2 cup roasted pistachios
 
1/2 cup pomegranate seeds

 

Method

1 Preheat oven to 180 degrees C. Season the fillets with salt, pepper and cumin.

2 Lightly coat the onion wedges in olive oil and place on lined baking tray, sprinkle with brown sugar and roast until tender and caramelised.

3 Heat a frying pan with olive oil and sear fillets for 3-4 minutes on each side before removing and covering with foil. Allow to rest for 10 minutes before slicing.

4 Brush olive oil on cut surface of eggplants and season. Using the same pan as the lamb, fry the eggplant over medium heat until caramelised. Brush more oil to prevent burning. Remove from pan and chop into pieces.

5 Toss the spinach, coriander and mint with the zucchini, tomatoes, capsicum, onions and eggplant. Season with salt and pepper and pour over Praise Deli Style Classic Vinaigrette. Lay lamb onto salad and garnish with pistachios and pomegranate seeds.

 

Featured Articles

BLOG ARTICLE TITLE GOES HERE

BLOG ARTICLE TITLE GOES HERE

BLOG ARTICLE TITLE GOES HERE

Email
dale@dalenelson.com

Phone
0437 700 168

© Copyright 2018 Dale Nelson. All rights reserved.
Privacy Policy

  

Website design by Crux Creative
Website build by Trapdoor Media