Name: Let’s do lunch – tandoori lamb salad
Prep time: 7 min
Cook time: 6 min
Total time: 13 min
Yield: 1
Ingredients: 3 teaspoon tandoori paste; 1 tablespoon greek-style yoghurt; 180 gram lamb backstrap or eye of loin; sea salt; 1 tablespoon olive oil; 40 gram rocket leaves; 70 gram cherry tomatoes, halved; 1/4 small spanish onion, finely sliced; 1 1/2 teaspoon extra-virgin olive oil; 1 teaspoon lemon juice; store-bought tzatziki, to serve

Ingredients

3 teaspoon tandoori paste

1 tablespoon greek-style yoghurt

180 gram lamb backstrap or eye of loin

sea salt

1 tablespoon olive oil

40 gram rocket leaves

70 gram cherry tomatoes, halved

1/4 small spanish onion, finely sliced

1 1/2 teaspoon extra-virgin olive oil

1 teaspoon lemon juice

store-bought tzatziki, to serve

Method

1.Combine the tandoori paste and yoghurt in a bowl. Coat the lamb backstrap in the tandoori and yoghurt paste. Season to taste with sea salt.

2.Heat the olive oil in a frying pan over medium-high heat and cook the lamb for 3 minutes on each side for medium or until cooked to your liking. Remove from the pan and allow to rest for a few minutes.

3.Meanwhile, place the rocket, tomatoes, onions, olive oil and lemon juice in a bowl.

4.Finely slice the lamb and add to the salad with the resting juices. Toss to combine and season with sea salt. Serve with a generous dollop of tzatziki.

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Ingredients

Method

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