Warm Green Salad with Lamb
Brussel Sprouts have to be the most under-rated vegetable out there. They are so versatile and oh so yummy!!
The trick is to choose small ones, these are the sweet tasting ones.
This yummy salad will have even the biggest sprout skeptic changing their minds.
If you use the BBQ to cook your lamb, this dish is a one pan wonder!
And even better can be on the table in 20 minutes (including BBQ heating time) – now that is fast food.
What do I need?
500g Lamb Fillet
1tsp Coconut Oil
400g Brussel Sprouts
1 cup of Peas
60g Cashews, toasted
Juice of a Lemon
Handful of Mint Leaves, roughly chopped.
Olive oil to dress
1/2 cup of Coconut Yoghurt (or natural Greek Yoghurt if you can handle dairy)
Let’s Do This!
1. Heat your BBQ or pan for the meat. Lightly oil your meat and season with salt and pepper.
2. Cut off the bottom of the sprouts and let the outer leaves fall away. Slice them lengthways.
3. Heat a medium fry pan for the ‘salad’.
4. Heat the coconut oil in the pan.
5. Add the brussel sprouts and cook for approximately 4-8mins. You want the sprouts to soften but still hold their shape and colour. I like the edges of mine crispy so will make sure the oil is nice and hot before adding the sprouts.
6. Whilst you are cooking your sprouts put on your lamb. Cook to your liking, I like med-rare so 4 mins either side is normally perfect!
7. When your brussels have soften add in the peas. I use frozen and add them straight from the freezer. Add half the lemon juice and toss around in the pan. Cook for approximately 2-3mins or until the peas have warmed.
8. Remove the pan from the heat, add the remaining lemon juice and mint leaves.
9. Mix together the yoghurt and Zatar.
To serve place your warm salad on the plate, drizzle over some olive oil, divide the cashews, top with sliced lamb fillet and a dollop of the yoghurt.