A good salad can be a feature dish in itself and this lamb salad features a middle-eastern twist.
|500 g||Lamb fillets (Main)|
|½ cup||Dukkah (Main)|
|¼ cup||Olive oil|
|2 Tbsp||White wine vinegar|
|1 pinch||Salt & freshly ground pepper|
|1||Iceberg lettuce (Main)|
|100 g||Feta (Main)|
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- Chop lamb into 2.5cm cubes Toss lamb in dukkah and press the meat into the spices to get a good covering.
- Heat oil in a frying pan and quickly cook lamb until golden on each side.
- Combine olive oil, vinegar, mustard, salt, pepper, lemon rind and honey in a small bowl.
- Arrange lettuce leaves on a serving platter, tearing any that are large. Scatter tomatoes, chopped cucumber and feta over the lettuce, then top with warm lamb. Drizzle with dressing and serve.