Name: Pepper lamb salad with basil yoghurt
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Walnut dressing; 1 teaspoon red wine vinegar; 1 tablespoon walnut oil; 2 teaspoon salt; 2 teaspoon cracked black pepper; 2 teaspoon ground cumin; 500 gram lamb loin fillet; 1 tablespoon olive oil; 250 gram can beetroot, drained, roughly chopped; 1/2 bunch (80g) watercress; 1/3 cup walnuts, coarsely chopped; Basil yoghurt; 1/2 cup thick natural yoghurt; 1 tablespoon basil, chopped

Ingredients

Walnut dressing

1 teaspoon red wine vinegar

1 tablespoon walnut oil

2 teaspoon salt

2 teaspoon cracked black pepper

2 teaspoon ground cumin

500 gram lamb loin fillet

1 tablespoon olive oil

250 gram can beetroot, drained, roughly chopped

1/2 bunch (80g) watercress

1/3 cup walnuts, coarsely chopped

Basil yoghurt

1/2 cup thick natural yoghurt

1 tablespoon basil, chopped

Method

1.In a small bowl, combine salt, pepper and cumin. Spread over a plate. Brush lamb with oil and roll in pepper mixture to coat.

2.Heat a heavy-based frying pan on high. Cook lamb 2-3 minutes each side. Place on a warmed plate. Rest, covered loosely with foil, 5 minutes.

3.To make basil yoghurt, combine yoghurt and basil in a bowl. Season to taste. Set aside.

4.To make walnut dressing, take a bowl and whisk vinegar with a pinch salt until salt dissolves. Drizzle in oil slowly, whisking until mixture thickens.

5.In another bowl, combine beetroot, watercress and walnuts. Toss dressing through and arrange on serving plates. Slice lamb and arrange over salad. Accompany with basil yoghurt.

The basil yoghurt is also delicious served with chicken or fish.
Note

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Ingredients

Method

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