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.
Looking for more hearty salad recipes?
Lamb fillet salad with green pesto dressing
Pesto dressing adds zing to this fresh lamb salad.
- 20 mins cooking
- Serves 4
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Ingredients
Lamb fillet salad with green pesto dressing
- 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
Method
Lamb fillet salad with green pesto dressing
- 1Combine lamb, garlic and oil in a medium bowl.
- 2Cook 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.
- 3Cook lamb on heated oiled grill plate for 10 minutes or until cooked as desired. Remove from heat; rest, covered, for 5 minutes before slicing.
- 4Meanwhile, make spinach pesto dressing. Place ingredients in a small screw-top jar; shake well to combine.
- 5To make green pesto dressing, place ingredients in a small screw-top jar. Shake well to combine.
- 6Place mushrooms and onion in a large bowl with tomatoes, radicchio, rocket and reserved marinating oil; toss gently to combine. Season to taste.
- 7Add 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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