Pepper lamb salad with basil yoghurt and walnut dressing

Salads not a meal unless it includes lamb, yoghurt and walnut dressing.

Recipe «Pepper lamb salad with basil yoghurt and walnut dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp salt, 2 tsp cracked black pepper, 2 tsp ground cumin, 500g lamb loin fillets, 1 tbsp olive oil , 80g watercress, 250g can beetroot, drained, roughly chopped, 1/3 cup walnuts, coarsely chopped , 1/2 cup natural yoghurt, thick, 1 tbsp basil, chopped, 1 tsp red wine vinegar, 1 tbsp walnut oil.

Ingredients:

• 2 tsp salt 
• 2 tsp cracked black pepper 
• 2 tsp ground cumin 
• 500g lamb loin fillets 
• 1 tbsp olive oil 
• 80g watercress 
• 250g can beetroot, drained, roughly chopped 
• 1/3 cup walnuts, coarsely chopped 
• 1/2 cup natural yoghurt, thick 
• 1 tbsp basil, chopped 
• 1 tsp red wine vinegar 
• 1 tbsp walnut oil 

Instructions

1. In a small bowl, combine salt, pepper and cumin. Spread on a plate. Brush lamb with a little oil and roll in pepper mixture to coat.
2. Heat a heavy-based frying pan on high. Cook lamb for 2-3 mins each side. Place on a warmed plate. Rest, covered loosely with foil for 5 mins.
3. Meanwhile, to make the basil yoghurt, combine yoghurt and basil in a bowl and season to taste. Set aside.
4. To make the walnut dressing, place vinegar in a bowl with a good pinch of salt and whisk until salt has dissolved. Drizzle in oil slowly, whisking, until mixture thickens.
5. Combine watercress, beetroot and walnuts in a bowl. Toss through dressing and arrange on plates. Slice lamb and arrange over salad. Serve with basil yoghurt.