This fresh salad proves that less is sometimes more when it comes to how many ingredients you need to create a flavoursome dish.
- Preheat oven to 180°C. Line a roasting pan with non-stick baking paper. Cut tomatoes from the truss, leaving the green tops intact. Place in the prepared pan. Drizzle over half the oil. Bake for 20 minutes.
- Add artichoke to tomatoes. Roast for 5-8 minutes or until tomatoes are soft and artichoke is heated through.
- Meanwhile, heat the remaining oil in a large non-stick frying pan over medium-high heat. Add the lamb. Reduce heat to medium. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest. Thinly slice across the grain.
- Combine the tomatoes, artichoke, lamb and parsley in a bowl. Season with salt and pepper. Divide among serving bowls.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set