With peas, grilled lamb and fresh herbs this is a plate full of health
Keep your cooking fresh and light with this health filled green salad.
Bring 2 lamb backstraps to room temperature on a large plate. Combine 3 tablespoons extra-virgin olive oil, 2 grated garlic cloves, 1 tablespoon dried oregano, salt and freshly ground black pepper in a bowl. Pour the herby oil over the lamb, rubbing it all over and massaging the meat. Heat a barbecue grill or chargrill pan over medium-high until hot. Grill the lamb for 3-4 minutes on each side for medium, or until cooked to your liking. Remove from the heat and transfer to a board to rest, loosely covered with aluminium foil, for 10 minutes.
Meanwhile, combine 155g fresh, blanched peas, 2 small thinly sliced zucchini, 8 radicchio leaves of various sizes, 140G (1 cup) crumbled marinated goat’s cheese, 160g (1 cup) edamame beans blanched for 2-3 minutes then refreshed under cold water, and 20g (1 cup) each of mint, flat-leaf parsley and dill in a large bowl. Add the lamb and toss the salad two or three times. Do not overmix – keep some clumps of various ingredients together. Serve on a large dish.
Serves 4
This is an edited extract from Pranzo by Guy Mirabella (Hardie Grant, $60), Phorography by Guy Mirabella.
Try too Guy’s other recipes: chicken traybake and tomato tart.
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