With less than 10 minutes cooking time, this Mediterranean salad is easy. It's served with a fig & balsamic dressing, and has bocconcini & sundried tomatoes.
- 600 g lamb leg steak
- 2 cloves garlic, crushed
- Salt and pepper, to taste
- 100 g salami slices, torn
- 120 g baby spinach and rocket salad leaves
- 180 g tub bocconcini, drained, torn in half
- ⅓ cup semi-dried tomatoes in oil, drained
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 tbsp honey
- ½ cup dried figs (90g), sliced
- To make dressing, whisk 2 tbsp of the oil, vinegar and honey in a medium jug. Add figs. Stir until combined.
- Toss lamb with remaining oil and garlic in a medium bowl. Season with salt and pepper.
- Heat a lightly oiled, large, non-stick frying pan over a medium to high heat. Add salami. Cook, stirring, for about 2 minutes, or until browned. Remove from pan.
- Add lamb to same heated pan. Cook for about 3 minutes on each side for medium doneness, or until cooked to your liking. Remove. Cut into thick slices.
- To serve, place salad leaves, salami, lamb and dressing in a large bowl. Toss to combine. Arrange on a serving platter. Top with bocconcini. Scatter over tomatoes.
We used hot sopressa salami — try a mild variety, if you prefer. Replace bocconcini with feta, for a change.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||21.0 g|
|Total carbohydrates||24.9 g|
|- Sugars||21.3 g|
|Dietary fibre||3.5 g|