Spiced Lamb Salad With Basil Yogurt

1. 1

   To make the walnut dressing, whisk vinegar with a pinch salt until dissolved. Drizzle in walnut oil slowly, whisking until mixture thickens. Set aside.

2. 2

   Combine salt, pepper and cumin. Lightly coat lamb with oil then roll in spice mixture to coat. Heat a heavy-bottomed frying pan over high heat. Cook lamb for 2-3 mins per side. Let rest, covered loosely with foil, for 5 mins.

3. 3

   Meanwhile, combine beets, watercress and walnuts. Toss with walnut dressing and arrange on serving plates. Slice lamb and arrange over salad. Mix together yogurt and basil. Season. Serve on the side.

* Per serving · 4 servings · Values may vary.

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