everyday recipes

Pepper lamb salad with basil yoghurt

Pepper lamb salad with basil yoghurt
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Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Lunch, Main

See more recipes in this week's Woman's Day.

salt, 2 teaspoons
cracked black pepper,
2 teaspoons
ground cumin, 2 teaspoons
lamb loin fillet, 500g
olive oil, 1 tablespoon
beetroot, 250g can, drained, roughly chopped
watercress, 80g (half bunch)
walnuts, coarsely chopped,
1/3 cup
thick natural yoghurt, 1/2 cup
basil, chopped, 1 tablespoon
red-wine vinegar, 1 teaspoon
walnut oil, 1 tablespoon

  1. In a small bowl, combine salt, pepper and cumin. Spread over a plate. Brush lamb with oil and roll in pepper mixture to coat.

  2. Heat a heavy-based frying pan on high. Cook lamb 2-3 minutes each side. Place on a warmed plate. Rest, covered loosely with foil, 5 minutes.

  3. BASIL YOGHURT: Meanwhile, combine yoghurt and basil in a bowl. Season to taste. Set aside.

  4. WALNUT DRESSING: In a bowl, whisk vinegar with a pinch salt until salt dissolves. Drizzle in oil slowly, whisking until mixture thickens.

  5. In a bowl, combine beetroot, watercress and walnuts. Toss dressing through and arrange on serving plates. Slice lamb and arrange over salad. Accompany with basil yoghurt.

  • Add some whole basil leaves to salad, if liked.
  • The basil yoghurt is also delicious served with chicken or fish.

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