Lamb salad with blackberries and avocado

Ingredients

4	Lamb steaks, about 600g (Main)
1 serving	Oil spray
2 tsp	Dry mixed herbs
130 g	Mesclun leaves, with herbs
16 large	Blackberries (Main)
1 large	Avocado, halved, stoned and sliced (Main)
½ cup	Balsamic vinaigrette

Directions

1. Trim the lamb and snip the edges, if required. This will prevent the lamb from curling during cooking. Spray with the oil.
2. Combine the mixed herbs and black pepper and rub onto the lamb. Cover and refrigerate for at least 30 minutes.
3. Return to room temperature before cooking. Barbecue, grill or pan-fry for 4-6 minutes each side, depending on thickness.
4. Combine the salad greens, blackberries and avocado in a salad bowl. Thinly slice the lamb and toss with the salad and dressing.