Mediterranean salad

Cooking Salads Mediterranean salad

Detailed step-by-step description of how to cook the dish "Mediterranean salad". Try it by all means

Lables: Low carb Low sugar Lower gi Egg free Fish free Peanut free Shellfish free Tree nut free
  1. To marinate the lamb, place the lamb fillets, vinegar, oil and garlic in a bowl. Toss to coat. Cover and set aside for 30-60 minutes.
  2. Preheat oven to 200°C. Spread the bread cubes out over a large baking tray. Bake, turning once, for 8-10 minutes, until golden brown. Set aside.
  3. Heat a large non-stick frying pan over a medium-high heat. Drain the lamb fillets. Add to the pan and cook for 2-3 minutes each side. Transfer to a plate and set aside to rest for 5 minutes. Diagonally slice the lamb.
  4. Place the rocket leaves, bocconcini, capsicum, olives and bread cubes in a serving bowl. Toss well to combine. Whisk the vinegar and oil together. Season well with salt and pepper. Add the lamb and dressing to the salad. Toss well to combine. Serve immediately.

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6 slices soy-linseed bread, cut into 3cm cubes
80g pkt baby rocket leaves
180g container cherry bocconcini, drained, halved
125g chargrilled red capsicum, patted dry with paper towel, cut into thin strips
1/3 cup Kalamata olives
2 tbsp balsamic vinegar
2 tsp olive oil
Salt & freshly ground pepper
400g lamb fillets
1/4 cup balsamic vinegar
2 tsp extra virgin olive oil
2 garlic cloves, crushed

Adv

Autors
Preparation time
1:00
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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