Lamb with heirloom tomato and almond salad
Quick, easy and tasty, this pasta salad is the perfect dish to whip up after work with no compromise on taste! This recipe is suitable for diabetics.
- 5 mins preparation
- 10 mins cooking
- Serves 2
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Ingredients
Lamb with heirloom tomato and almond salad
- 1/2 cup (110g) risoni pasta
- 4 french-trimmed lamb cutlets (200g)
- 1 clove garlic, crushed
- 2 teaspoon finely chopped fresh rosemary leaves
- 2 teaspoon extra virgin olive oil
- 400 gram heirloom tomatoes, sliced
- 2 tablespoon flaked almonds, toasted
- 1/2 cup loosely packed fresh basil leaves
- 40 gram buffalo mozzarella, torn
- 1 tablespoon red wine vinegar
- 2 teaspoon extra virgin olive oil, extra
Method
Lamb with heirloom tomato and almond salad
- 1Cook pasta in a large saucepan of boiling water until tender; drain.
- 2Meanwhile, combine lamb with garlic, rosemary and oil in a medium bowl. Cook lamb on a heated grill plate (or grill or barbecue) for 2 minutes each side or until cooked as desired.
- 3Toss pasta with tomato, nuts, basil and cheese in a large bowl. Drizzle with vinegar and extra oil. Serve salad topped with lamb.
Notes
If you can’t find buffalo mozzarella, use bocconcini.
