Name: Peppered lamb with watercress, pea and mint salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon mixed peppercorns; 1 tablespoon olive oil; 600 gram lamb fillets; 1 cup (160g) fresh or frozen peas; 250 gram yellow teardrop tomatoes, halved; 100 gram watercress, trimmed; 200 gram (6½ ounces) feta cheese, cut into thin strips; 1/4 cup fresh mint, coarsely chopped; white wine vinaigrette; 1/4 cup (60ml) white wine vinegar; 1 tablespoon olive oil; 1 clove garlic, crushed

Ingredients

2 tablespoon mixed peppercorns

1 tablespoon olive oil

600 gram lamb fillets

1 cup (160g) fresh or frozen peas

250 gram yellow teardrop tomatoes, halved

100 gram watercress, trimmed

200 gram (6½ ounces) feta cheese, cut into thin strips

1/4 cup fresh mint, coarsely chopped

white wine vinaigrette

1/4 cup (60ml) white wine vinegar

1 tablespoon olive oil

1 clove garlic, crushed

Method

1.Using mortar and pestle, crush peppercorns until coarsely ground. Combine ground peppercorns, oil and lamb in medium bowl.

2.Cook lamb in heated oiled large frying pan until cooked as desired. Cover lamb, stand 5 minutes then slice thinly.

3.Meanwhile, make white wine vinaigrette. Place ingredients in screw-top jar, shake well.

4.Boil, steam or microwave peas until tender, drain. Rinse under cold water, drain.

5.Place lamb and peas in large bowl with vinaigrette and remaining ingredients, toss gently to combine.

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Ingredients

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