Balsamic lamb salad

Brighten up the day with this healthy lamb and risoni salad thats a beautiful mixture of colours and textures.

Recipe «Balsamic lamb 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: 200g risoni, 2 medium tomatoes, halved, each half cut into 4 wedges, 1 small red onion, halved, chopped, 1 x 170g jar artichokes , drained, 40g baby rocket leaves , 80g kalamata olives, pitted, 450g lean lamb fillets, 60ml balsamic vinegar , 2 garlic cloves, crushed, 2 tsp caster sugar, 1 tbsp olive oil, 80g Danish feta, crumbled.

Ingredients:

• 200g risoni 
• 2 medium tomatoes, halved, each half cut into 4 wedges 
• 1 small red onion, halved, chopped 
• 1 x 170g jar artichokes , drained 
• 40g baby rocket leaves 
• 80g kalamata olives, pitted 
• 450g lean lamb fillets 
• 60ml balsamic vinegar 
• 2 garlic cloves, crushed 
• 2 tsp caster sugar 
• 1 tbsp olive oil 
• 80g Danish feta, crumbled 

Instructions

1. Cook risoni following packet directions or until al dente (approx 8 min.) Drain. Combine risoni, tomatoes, onion, artichokes, rocket and olives in a bowl.
2. Meanwhile, combine lamb, vinegar, garlic and sugar in a bowl. Set aside for 10 minutes to marinate.
3. Heat oil in a frying pan over medium-high heat. Add lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil for 3 minutes to rest. Cut diagonally into thick slices.
4. To serve, divide salad among plates. Top with lamb and feta.