Name: Lamb, mango and pecan salad
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 1
Ingredients: 750g lean lamb backstraps, trimmed; Olive oil cooking spray; 2 Lebanese cucumbers; 2 mangoes; 82.50 ml pecan nuts, roughly chopped; 120g baby rocket, washed, dried; 125.00 ml low-fat yoghurt; 20.00 gm mango chutney

Lamb, mango and pecan salad

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Prep Time:
10 minutes

Cook Time:
3 minutes

Total Time:
13 minutes

Tropical mango and crispy pecans create a refreshing summer salad.

Ingredients:

750g lean lamb backstraps, trimmed
Olive oil cooking spray
2 Lebanese cucumbers
2 mangoes
82.50 ml pecan nuts, roughly chopped
120g baby rocket, washed, dried
125.00 ml low-fat yoghurt
20.00 gm mango chutney

Instructions:

Preheat a non-stick frying pan over medium-high heat. Lightly coat lamb with oil and season with salt and pepper. Sear lamb in the hot pan for 3 to 4 minutes per side for medium doneness. Remove from heat and let it rest, covered with foil, for 10 minutes before slicing diagonally and transferring to a large bowl.
Peel the cucumbers into ribbons using a vegetable peeler. Cut the cheeks off the mangoes and then dice the flesh into cubes, reserving one-quarter of the mango. Combine the remaining mango, pecans, arugula, and cucumber with the lamb, tossing gently.
Combine the mango, yoghurt, and chutney in a food processor until smooth. Season with salt and pepper. Plate the salad, drizzle with dressing, and serve.

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