recipes
Mediterranean Lamb & Spinach Salad
Lamb fillets rubbed with Pesto; just great in a salad!
serves 4
10 min prep
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ingredients
| ½ cup Leggo's Pesto - Roasted Red Capsicum, Basil & Cashew 300g lamb fillets or backstrap 4 cups baby spinach leaves ¾ cup sliced baby button mushrooms 1 small red salad onion, peeled and sliced 1/3 cup semi dried tomatoes 2 tablespoons mayonnaise 1 teaspoon white wine vinegar 2 tablespoons roughly chopped roasted cashew nuts |
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instructions
step 1
Spread 2 tablespoons Leggo's Pesto all over lamb and place on a baking paper lined oven tray. Bake at 210°C for 15 minutes or until done to your liking. Cover in foil and rest for 10 minutes before slicing thinly on an angle.
step 2
Arrange spinach leaves, mushrooms, onion, semi dried tomatoes and lamb slices in serving bowls.
step 3
Combine remaining Leggo's Pesto, mayonnaise and vinegar to make a dressing. Drizzle dressing over salad and top with cashew nuts.
recipe tip
- Lamb can also be cooked on a well oiled BBQ. This salad is also delicious made with chicken fillets or beef sirloin steaks.
- Resting the meat for 10 minutes after cooking reduces the amount of meat juices lost on slicing.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1030kJ (245Cal) | 554kJ (132Cal) |
| Protein | 21.7g | 11.7g |
| Fat - Total | 13.1g | 7.1g |
| - Saturated | 3.0g | 1.6g |
| Carbohydrate | 8.5g | 4.6g |
| - Sugars | 6.0g | 3.2g |
| Dietary Fibre | 3.7g | 2.0g |
| Sodium | 338mg | 182mg |
| Potassium | 820mg | 442mg |
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Mediterranean Lamb & Spinach Salad
Mediterranean Lamb & Spinach Salad
Lamb fillets rubbed with Pesto; just great in a salad!
ingredients
½ cup Leggo's Pesto - Roasted Red Capsicum, Basil & Cashew
300g lamb fillets or backstrap
4 cups baby spinach leaves
¾ cup sliced baby button mushrooms
1 small red salad onion, peeled and sliced
1/3 cup semi dried tomatoes
2 tablespoons mayonnaise
1 teaspoon white wine vinegar
2 tablespoons roughly chopped roasted cashew nuts
instructions
step 1
Spread 2 tablespoons Leggo's Pesto all over lamb and place on a baking paper lined oven tray. Bake at 210°C for 15 minutes or until done to your liking. Cover in foil and rest for 10 minutes before slicing thinly on an angle.
step 2
Arrange spinach leaves, mushrooms, onion, semi dried tomatoes and lamb slices in serving bowls.
step 3
Combine remaining Leggo's Pesto, mayonnaise and vinegar to make a dressing. Drizzle dressing over salad and top with cashew nuts.
serves 4 10 min prep recipe tip
- Lamb can also be cooked on a well oiled BBQ. This salad is also delicious made with chicken fillets or beef sirloin steaks.
- Resting the meat for 10 minutes after cooking reduces the amount of meat juices lost on slicing.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au