I love lamb and I love salads. This salad is one of my favourite combo's and contains so many good things for you. It could be prepared in advance for a work lunch or for a casual supper for friends. The ingredients could also be substituted with so many other delicious things.
This serves 4
2 lamb fillets or backstraps, approx 750g
1 tin chickpeas, rinsed and drained
150g baby spinach leaves
1 baby fennel bulb, thinly sliced
1/2 cup fresh mint leaves
4 shallots (spring onions), sliced diagonally
1/4 cup toasted slivered almonds
grated rind and juice of 2 limes
2 tsp honey
1 tbsp olive oil
1 tsp Dijon mustard
1 tbsp shredded fresh ginger
Preheat bbq or pan to a medium high heat. Put the lamb in a bowl with some olive oil and salt and pepper. Cook for 3 -4 mins each side and then rest.
Combine chickpeas, fennel, spinach, shallots and almonds in a bowl. Combine the lime zest and juice, honey, mustard and ginger in another bowl.
Slice the lamb thinly on the diagonal and then toss all of the ingredients together. Share amongst 4 plates.
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