Lamb Fillet Salad with Green Pesto Dressing
The oil from the marinated goat’s cheese adds an extra depth of flavour to this lamb fillet salad recipe. It's topped with pesto too.
Ingredients
- 8 (550g) lamb fillets
- 1 clove garlic, crushed
- 1 tablespoon olive oil
- 4 (320g) flat mushrooms
- 1 small red onion (100g), cut into thin wedges
- 3 medium heirloom tomatoes (450g), quartered
- 1 medium radicchio (200g), leaves separated
- 25 grams baby rocket leaves
- ½ cup (100g) soft marinated goat's cheese
- 2 tablespoon marinating oil from goat's cheese (above)
- ¼ cup fresh micro cress
- Green pesto dressing
- 1/2 cup (130g) baby spinach pesto
- 1/4 cup (60ml) olive oil
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