Ingredients:Lamb Backstrap 125g
Spinach/Rocket Leaves 20g (1 cup )
Zucchini 1⁄2 sliced thin
Cherry Tomatoes 1⁄4 punnet halved
Olive Oil 10ml ( 1⁄2 tbsp )
Lemon Juice 10ml ( 1⁄2 tbsp ) or ACV
Pine Nuts 15g (1 tbsp ) optional
- Heat your frypan over medium to high heat and add a little olive oil. Add the lamb and cook on each side for 3-4 minutes until it's golden brown on the outside and still lovely and pink and tender in the middle. Remove from the heat and set aside to rest.
- Combine your salad ingredients in a bowl and dress well with the extra-virgin olive oil, lemon juice or ACV.
- Slice your lamb and toss through the salad, season with salt and pepper if needed and enjoy
MACROS (per serve):