Preparation time: 20 minutes
Cooking time: 6 minutes
Skills needed: Intermediate
Serves 4
SALAD
80g (1/2 cup) roasted salted macadamia nuts
1 tablespoon olive oil
2 lamb backstraps
100g mesclun
1 pear, peeled, cored, cut into thin wedges
1 fennel bulb, finely sliced
2 tomatoes, cut into wedges
100g goat cheese, broken up
DRESSING
¼ cup extra virgin olive oil
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
½ clove garlic, crushed
Heat the oil in a non-stick frying pan, add the backstraps and cook on high for 3 minutes on each side or until cooked the way you like it. Remove from pan and set aside for 10 minutes.
For the dressing, combine the oil, vinegar, mustard and garlic in a jar, shake until combined.
Combine the mesclun, pears, fennel and tomato in a large bowl, add the dressing and toss to combine. Serve sprinkled with cheese and nuts.
Recipe by Eamon Sullivan; recipe and photo courtesy of Australian Macadamias.
