Tomato, Fennel & Mint Salad with Seared Lamb
Serves 4
Full Choice 1½pts per serving
No Count 2½ pts for the whole recipe
finely grated zest and juice of 1 lemon
2 bulbs of fennel, very thinly sliced
4 medium tomatoes, halved and sliced
about 12 mint leaves, torn into pieces
2 generous handfuls of rocket
200g lean lamb leg steaks
1 tps olive oil (1pt)
4 tsp mint jelly (1½pts)
In a large bowl, toss together the lemon zest and juice, fennel,
tomatoes, mint leaves and rocket. Share between 4 plates.
Heat a chargrill pan or preheat the grill. brush the lamb with
olive oil then chargrill until cooked, about 6-8 mins, turning once.
Slice the lamb and serve on top of the salads whilst hot. Add the
mint jelly and season.
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