Lamb, tomato and parsley salad

Cooking Salads Lamb, tomato and parsley salad

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Lables: High protein Low carb Low kilojoule Low sodium Low sugar Egg free Fish free Lactose free Milk free Shellfish free
  1. Preheat a chargrill or heavy-based frying pan over medium-high heat. Spray lamb with oil. Season with salt and pepper. Cook lamb, turning occasionally, for 10 minutes (for medium) or until cooked to your liking. Set aside to rest for 10 minutes.
  2. Combine green onions, parsley, tomatoes and olives in a large bowl.
  3. To make dressing: Combine oil, garlic, lemon juice, and salt and pepper in a screw-top jar. Shake well to combine.
  4. Slice lamb and add to tomato mixture. Pour over dressing. Toss to combine. Serve with lavash bread and hommus.

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500g lamb backstraps
olive oil spray
4 green onions, thinly sliced diagonally
2 cups fresh flat-leaf parsley leaves, roughly chopped
200g grape tomatoes, halved lengthways
1/2 cup pitted kalamata olives
grilled lavash bread, to serve
hommus, to serve
2 tsp extra virgin olive oil
1 garlic clove, crushed
juice of 1 lemon

Adv

Autors
Preparation time
25
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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