Quick & Easy

Lamb fillet salad with green pesto dressing

Pesto dressing adds zing to this fresh lamb salad.
lamb fillet salad with green pesto dressing

The oil from the marinated goat’s cheese adds an extra depth of flavour to this dish. The cheese we used was marinated in a mixture of olive oil, garlic, thyme and chilli.

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Green pesto dressing


1.Combine lamb, garlic and oil in a medium bowl.
2.Cook mushrooms and onion on a heated oiled grill plate (or grill or barbecue) until browned and just tender; season. Remove from heat; cover to keep warm.
3.Cook lamb on heated oiled grill plate for 10 minutes or until cooked as desired. Remove from heat; rest, covered, for 5 minutes before slicing.
4.Meanwhile, make spinach pesto dressing. Place ingredients in a small screw-top jar; shake well to combine.
5.To make green pesto dressing, place ingredients in a small screw-top jar. Shake well to combine.
6.Place mushrooms and onion in a large bowl with tomatoes, radicchio, rocket and reserved marinating oil; toss gently to combine. Season to taste.
7.Add lamb to salad; toss to combine. Arrange salad on a large serving platter. Top with crumbled cheese; drizzle with dressing and sprinkle with micro cress.

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