Warm salad of lamb, feta and red capsicum mayonnaise
The perfect spring salad
Ingredients
16 Quality Mark Lamb Cutlets
6 medium vine tomatoes
8-12 small gourmet potatoes
2 tsp finely chopped parsley
3 Tbsp olive oil
1/2 tsp sea salt
a sprinkle of black pepper
1 garlic clove
1 red capsicum
roasted and skin removed1 red chilli
seeds removed1 pinch saffron threads
2 eggs yolks
1 Tbsp lemon juice
125ml olive oil
3 Tbsp vegetable oil
Few grinds black pepper
1/4 tsp sea salt
salad, mesclun, leaves, raw
12 Kalamata olives
balsamic vinaigrette
feta cheese
Method
Boil or steam the potatoes until tender but not too soft.
Allow to cool then slice and arrange in a shallow dish.
Chop the parsley then mix into the olive oil, add garlic and season with pepper and salt.
Evenly pour over the sliced potatoes, cover and set aside.
Preheat the oven to 200 C.
Arrange the tomatoes in a baking dish, drizzle with a little oil and bake for 15 minutes.
Using a food processor, make a paste from the garlic, roast capsicum, chilli and saffron.
Add the egg yolks and lemon juice and continue to process until light in colour.
Slowly add the oil mixing as you go until the mayonnaise is thick.
Season to taste with pepper and salt then store in a stainless steel bowl.
Season the lamb then brush with a little oil and cook in a frying pan over a high heat for 3-4 minutes each side.
Divide the sliced potatoes between each plate then top with some sliced feta. Arrange cutlets and warmed tomato on the potatoes.
Scatter olives and salad leaves around the plate then drizzle over a little balsamic vinaigrette. Spoon on the capsicum mayonnaise.
Serve immediately.
