A great spring salad.
Ingredients
| 400 g | Lamb, medallions (Main) |
| 1 tsp | Olive oil |
| 1 to taste | Freshly ground black pepper |
| 2 cups | Wild rocket |
| 1 cup | Mint leaves |
| 1 | Pepper, yellow peppers, seeded and thinly sliced |
| 12 | Cherry tomatoes, halved |
Directions
- Mint Dressing: 1/2 cup mint and rosemary vinaigrette or traditional vinaigrette2 tbsp finely sliced mint
- Wipe lamb medallions dry and season with black pepper.
- Heat oil in a frying pan on medium heat. Panfry medallions for about 8 minutes, turning often. Place aside to rest for a few minutes before serving.
- Meanwhile, combine mint leaves, rocket, tomatoes and yellow pepper in a large bowl. Just before serving toss with a little mint dressing. Pile in centre of serving plates. Slice lamb and place on salad. Serve with hot crusty rolls.