Lamb, tomato and parsley salad

Detailed step-by-step description of how to cook the dish "Lamb, tomato and parsley salad". Try it by all means

Recipe «Lamb, tomato and parsley salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.