Queensland Strawberries
Strawberry & Grilled Lamb Salad
Serves 4
Ingredients
- 500g lamb rump, fillet or backstrap
- 1 teaspoon ground cumin
- salt and pepper
- 5 tablespoons extra virgin oil
- 1 bunch asparagus or 12 green beans
- punnet strawberries, rinsed green tops removed
- ¾ punnet yellow teardrop tomatoes, halved, or yellow capsicum, diced
- 1 small red onion, sliced
- 3 - 4 sprigs flat leaf parsley, coarsely chopped
- 1½ tablespoons balsamic vinegar
- ½ teaspoon crushed garlic
- 150g rocket or coral lettuce
- 200g feta cheese, cubed
Method
Trim lamb and place in a dish with cumin, salt and pepper and 1 tablespoon of the oil. Marinate for 1 hour, turning occasionally. Heat a heavy pan over high heat and grill the lamb for about 3 minutes each side. Remove from pan and let sit for 6 - 7 mins before slicing. Blanch the asparagus or beans in lightly salted boiling water for 1 minute. Drain and refresh in cold water, drain again. Cut into 5cm lengths and toss with the strawberries, cherry tomatoes, parsley and red onion. Add balsamic vinegar remaining oil, garlic and salt and pepper and toss well. Serve with rocket and feta cheese.
