You may also like
Ingredients
- 8 lamb fillets, 100g each
- salt and pepper
- 4 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 2 baby cos lettuce hearts
- 16 cherry tomatoes
- 4 bocconcini
- 1 tbsp chives, snipped
- 6 small basil leaves
Method
Preheat a barbecue or char-grill to medium-high.
Brush 8 lamb fillets (100g each) with a little olive oil and season with salt and pepper. Cook for 2-3 minutes each side or until cooked as desired. Set aside for 3-4 minutes, then slice.
In a small bowl, combine 4 tbsp extra virgin olive oil, 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, salt and pepper and whisk until smooth.
Divide 2 baby cos lettuce hearts evenly between 4 serving plates and top with lamb, 16 cherry tomatoes (halved) and 4 bocconcini (sliced).
To serve
Drizzle dressing over salads and top each one with 1 tbsp chives (snipped) and 6 small basil leaves (torn).
