Lamb, spinach & ginger salad

Kick off the week with a zingy salad with fresh ginger, fennel and honey-lime flavours.

Recipe «Lamb, spinach & ginger salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: Olive oil spray, 2 lamb eye of loin , fat trimmed, thinly sliced, 400g can salt-reduced chickpeas, 150g baby spinach leaves, 1 baby fennel bulb, trimmed, thinly sliced , 1/2 bunch fresh mint leaves, 1 tbsp shredded fresh ginger, 4 shallots, trimmed, thinly sliced diagonally , 40g slivered almonds, toasted, 2 tsp finely grated lime rind, 60ml fresh lime juice, 3 tsp honey, 1 tbsp olive oil, 2 tsp Dijon mustard.

Ingredients:

• Olive oil spray 
• 2 lamb eye of loin , fat trimmed, thinly sliced 
• 400g can salt-reduced chickpeas 
• 150g baby spinach leaves 
• 1 baby fennel bulb, trimmed, thinly sliced 
• 1/2 bunch fresh mint leaves 
• 1 tbsp shredded fresh ginger 
• 4 shallots, trimmed, thinly sliced diagonally 
• 40g slivered almonds, toasted 
• 2 tsp finely grated lime rind 
• 60ml fresh lime juice 
• 3 tsp honey 
• 1 tbsp olive oil 
• 2 tsp Dijon mustard 

Instructions

1. Heat a large non-stick frying pan over high heat. Spray with oil. Season the lamb with pepper. Stir-fry for 2 minutes or until browned and cooked to your liking.
2. Meanwhile, combine the chickpeas, spinach, fennel, mint, ginger, shallot and almonds in a large bowl.
3. Whisk lime rind, lime juice, honey, oil and mustard in a jug. Season with pepper. Pour over the salad and toss to combine. Divide the salad and lamb among serving plates.