Lamb and Mixed Greens Salad

Serves 4-6

Ingredients

3-4 Lamb Backstraps
2 Garlic Cloves, finely chopped
1 Red Chilli, sliced
3cm Piece of Ginger, grated
Himalayan Pink Salt and Fresh Cracked Black Pepper
1 Tablespoon Olive Oil
300g Snow Peas
1/2 Packet Frozen Peas
1/2 Bunch Kale, leaves off the stalk cut into bite size pieces
6 Eggs, boiled and cut in half
2 Tablespoons Pine Nuts, toasted

Dressing
1/2 Cup Olive Oil
1/4 Cup Sesame Oil
1/2 Cup Sherry Vinegar
1 Red Onion, finely diced
1/2 Red Chilli, finely diced
Himalayan Pink Salt and Fresh Cracked Black Pepper

Method

1. Place olive oil, garlic, chilli in a dish, add lamb backstraps, season with salt and pepper and coat in the oil mixture. Set aside and leave to marinate for a few hours. This could be done the night before and left in the fridge.
2. In a bowl place all dressing ingredients and stir to combine. Set aside.
3. In a steamer, steam the green vegetables and ensure they still keep their vibrant green colour. The snow peas could just be blanched in hot water for 2 minutes. Run the veggies under cold water to stop the cooking process, drain and arrange on a serving platter.
4. On a bbq or grill hot plate cook the lamb backstraps approximately 5 minutes each side, ensuring they are still pink in the middle. Once cooked set aside to rest for a few minutes before cutting into pieces.
5. Place the boiled eggs around the serving platter, dress with the dressing, place the lamb around the platter and serve.