Oh my. Now, this salad was delicious! Very restaurant quality indeed. Nice, fresh ingredients and the use of the BBQ helped make this dish into Lyndon's Top 10 Melody-cooked dishes. Loads of flavour, very lovely. Mmmm...
*Taken from Murdoch Books publication 'Australian Family Favourites'*
Ingredients
500g lamb backstraps or loin fillets
125ml olive oil
2 garlic cloves, crushed
2 tsp thyme leaves
1 tsp ground black pepper
2 small red capsicums
5 slender eggplants, thickly sliced on the diagonal
2 tbs olive tapanade
100g semi-dried (sun-blushed) tomatoes, sliced
1 Lebanese cucumber, seeded and chopped
150g green beans, trimmed and blanched
150g Nicoise or Ligurian olives
100g baby rocket leaves
dressing ingredients
2 cloves garlic, crushed
2 tbs extra virgin olive oil
1 tbs lemon juice
Method
Put the lamb in a non-metallic bowl. Combine half the oil with the garlic, thyme and pepper, then pour over the lamb and toss to coat. Set aside
Heat the grill to high. Cut the capsicums into large flat pieces, discarding the seeds and membrane. Arrange skin side up on the grill tray and grill until the skin blackens and blisters. Leave to cool in a plastic bag, then peel away the skin and cut the flesh into thirds/
Meanwhile, preheat a barbecue chargrill to high. Toss the eggplant in the remaining oil to coat, then grill for 2-3 minutes on each side, or until golden.
Cook the lamb on the hot chargrill plate for about 4 minutes on each side for medium-rare, or until done to your liking. Remove from the heat, cover with foil and leave for 5 minutes.
Thinly slice the lamb across the grain and toss in a bowl with the capsicum, eggplant, tapanade, tomato, cucumber, beans and olives. Add the rocket. Put the dressing ingredients in a screw-top jar and shake well. Pour over the lamb salad, season and toss to combine.
Serves 4
2 comments:
Sounds yummy, except for the lamb. Might work with chicken though ? ?
Kim - Yes, try it with chicken and let me know how it goes. It was a really tasty salad, that's for sure!!
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