Name: Pepper lamb salad with basil yoghurt and walnut dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 4.80 gm salt; 2 tsp cracked black pepper; 5.00 gm ground cumin; 500g lamb loin fillets; 18.20 gm olive oil; 80g watercress; 250g can beetroot, drained, roughly chopped; 37.95 gm walnuts, coarsely chopped; 125.00 ml natural yoghurt, thick; 20.00 ml basil, chopped; 1 tsp red wine vinegar; 18.40 gm walnut oil (or extra virgin olive oil)

Pepper lamb salad with basil yoghurt and walnut dressing

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Upgrade your salad with succulent lamb, creamy yogurt, and a walnut dressing!

Ingredients:

4.80 gm salt
2 tsp cracked black pepper
5.00 gm ground cumin
500g lamb loin fillets
80g watercress
250g can beetroot, drained, roughly chopped
37.95 gm walnuts, coarsely chopped
125.00 ml natural yoghurt, thick
20.00 ml basil, chopped
1 tsp red wine vinegar
18.40 gm walnut oil (or extra virgin olive oil)

Instructions:

Mix salt, pepper, and cumin in a small bowl. Spread on a plate. Brush lamb with oil and coat it evenly with the pepper mixture.
Preheat a sturdy frying pan over high heat and sear lamb for 2-3 mins on each side. Transfer to a warm plate and let it rest, loosely covered with foil, for 5 mins before serving.
Prepare a delightful basil yogurt by mixing together yogurt and fresh basil in a bowl. Season to your liking and set it aside for later use.
Make the walnut dressing by combining vinegar and a pinch of salt in a bowl and whisking until salt dissolves. Slowly drizzle in oil while whisking until the mixture thickens.
In a bowl, mix together watercress, beetroot, and walnuts. Drizzle with dressing and plate. Top with sliced lamb and serve with basil yoghurt.

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