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Lamb, tomato and parsley salad

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“Prep time allows for the resting of the lamb fillet.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat a chargrill or heavy based frypan over medium high heat.
  2. Spray lamb with oil.
  3. Season with salt and pepper.
  4. Cook the lamb for 10 minutes (medium), or until cooked to your liking, turning occasionally, then allow to rest for 10 minutes.
  5. Combine the oniions, parsley, tomatoes and olives in a large bowl.
  6. Slice the lamb and add to the salad mixture.
  7. Pour over the dressing and toss.
  8. Serve with the lavash and hommus.
  9. DRESSING: Whisk the ingredients together or combine in a screw-top jar.

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