Julian Mero's seared lamb, snow peas and persian feta salad is a hit at The Groove Train restaurants.
White Balsamic Vinaigrette:
Whisk together 250ml extra virgin olive oil with half teaspoon fine sea salt, .25 teaspoon ground black pepper, the juice of 1 lemon and 60 ml white balsamic vinegar. Store in a large screw topped jar and shake to re-emulsify before use. Makes 320ml.
Heat oven to 180 degrees. Heat olive oil in a pan, medium heat. Sear the lamb loin, 3 minutes on each side. Season with salt and pepper. Put lamb in oven for 15 mins, and leave to cool.
Put the snow peas, baby spinach leaves, baby lettuce leaves, coriander leaves, pear tomato together in a mixed salad bowl.
Slice the lamb loin into thin slices, add the sliced lamb to the salad mix, dressed with the white balsamic dressing. Toss the salad and lamb slices gently, and portion to plate. To garnish, scatter the crumbled herb marinated Persian feta over the salad.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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