Balsamic Lamb, Pumpkin, Pine Nut and Baby Spinach Salad
Balsamic Lamb, Pumpkin, Pine Nut and Baby Spinach Salad featuring Tripod Farmers Leafy Patch Baby Spinach leaves
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Cooking tools:
- Grill
- Mixing bowl
- Whisk
Ingredients
- 600g lamb backstraps
- 2 tablespoons olive oil
- 1 large clove garlic, crushed
- 1 sprig rosemary, roughly chopped
- Salt
- freshly ground black pepper
- 400g jap pumpkin, peeled and thinly sliced
- 2 x 100g packets Leafy Patch Baby Spinach
- 50g feta cheese, crumbled
- 2 tablespoons pine nuts, lightly toasted
- 2 tablespoons balsamic vinegar
- 1/3 cup extra virgin olive oil
- 2 teaspoons wholegrain mustard
- 1 teaspoon caster sugar
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