Lamb, tomato & artichoke salad

This fresh salad proves that less is sometimes more when it comes to how many ingredients you need to create a flavoursome dish.

Recipe «Lamb, tomato & artichoke salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 2 x 275g pkts baby roma truss tomatoes, 1 tbsp olive oil, 340g btl marinated artichoke hearts, drained, halved, 2 lamb eye of loin, 1/2 cup fresh continental parsley leaves .

Ingredients:

• 2 x 275g pkts baby roma truss tomatoes 
• 1 tbsp olive oil 
• 340g btl marinated artichoke hearts, drained, halved 
• 2 lamb eye of loin 
• 1/2 cup fresh continental parsley leaves 

Instructions

1. 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.
2. Add artichoke to tomatoes. Roast for 5-8 minutes or until tomatoes are soft and artichoke is heated through.
3. 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.
4. Combine the tomatoes, artichoke, lamb and parsley in a bowl. Season with salt and pepper. Divide among serving bowls.