Warm salad of lamb, feta and red capsicum mayonnaise
The perfect spring salad
6 - 4
Serves
20 mins
Prep Time
30 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
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Ingredients
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
Red capsicum mayonnaise
1 garlic clove
1 red capsicum
roasted and skin removed
1 red chilli
seeds removed
1 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
To Serve
salad, mesclun, leaves, raw
12 Kalamata olives
balsamic vinaigrette
feta cheese
Method
To Make Potatoes
To Roast Tomatoes
To Make Mayonnaise
To Cook the Lamb
To Serve
1
Boil or steam the potatoes until tender but not too soft.
2
Allow to cool then slice and arrange in a shallow dish.
3
Chop the parsley then mix into the olive oil, add garlic and season with pepper and salt.
4
Evenly pour over the sliced potatoes, cover and set aside.
Nutrition Information per Serving (345g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
2543kJ (607 kcal)
Protein
36.3g
Total Fat
42.3g
Saturated Fat
8.2g
Carbs
20.1g
Dietary Fibre
g
Sodium
181mg
Iron
3.3mg
Zinc
4.7mg
Vitamin B12
3.4µg
