Lamb Fillet Salad With Green Pesto Dressing

1. 1

   Combine lamb, garlic and 1 tbsp of the oil in a medium bowl.

2. 2

   Using a vegetable peeler or mandoline, thinly slice zucchini lengthwise into ribbons.

3. 3

   Cook zucchini, tomato and mushrooms on a heated oiled grill pan until browned and just tender. Cover to keep warm.

4. 4

   Cook lamb on same grill pan about 5 mins each side or until cooked to desired doneness. Let stand, loosely covered with foil, 5 mins, then slice thinly.

5. 5

   For the green pesto dressing, whisk all ingredients in a medium bowl.

6. 6

   Combine vegetables, arugula and remaining 2 tbsp oil in a large bowl. Season to taste.

7. 7

   Divide vegetable mixture among serving bowls. Top with lamb and crumbled cheese. Drizzle with the dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.