Name: Warm lamb, pesto and antipasto salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Ingredients: 2 x 280g jars mixed chargrilled vegetables; 275g jar marinated artichoke hearts; 21.00 gm lemon juice; 40.00 ml chunky basil with cashew & parmesan dip; 18.20 gm olive oil; 500g packet grill lamb souvlaki strips; 120g baby spinach leaves; 400g butter beans, drained, rinsed

Warm lamb, pesto and antipasto salad

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Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
15 minutes

Whip up a quick and delicious warm lamb salad with pesto and antipasto for a satisfying midweek dinner.

Ingredients:

2 x 280g jars mixed chargrilled vegetables
275g jar marinated artichoke hearts
40.00 ml chunky basil with cashew & parmesan dip
500g packet grill lamb souvlaki strips
120g baby spinach leaves
400g butter beans, drained, rinsed

Instructions:

Separate the chargrilled vegetables and artichokes from the marinade, saving 2 tablespoons of the marinade. Transfer the reserved marinade to a small bowl, then mix in the lemon juice and blend well.
Heat oil in a large chargrill or frying pan over high heat. Sear the lamb, turning occasionally, until golden brown and cooked to your preference. Transfer lamb from the pan.
On individual plates, assemble the spinach, vegetable mixture, beans, and lamb. Finish by generously drizzling with the flavorful pesto dressing.

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