Ingredients 2 medium zucchinis, thinly sliced
1 large cucumber, thinly sliced
1 punnet cherry tomatoes, halved
1 bunch of basil, washed & with stems removed
600g lamb, diced
2 tablespoons Red Wine Vinegar
1/2 teaspoon chili flakes, adjust to taste
Garlic infused oil
Pre-heat oven to 170 degrees C and line 2 baking trays with foil
Lay zucchini on baking trays in a single layer and drizzle with garlic infused oil. Place in oven and bake for approximately 20 minutes or until edges are slightly golden.
NOTE: Tossing the zucchini in the oil or mearly lifting each side of the foil sheet in turn allows for a smother spread of oil and prevents sticking
Heat a small amount of oil in a medium saucepan over moderate heat.
Mix the lamb with the red wine vinegar and chili flakes in the saucepan. Cook over medium heat until just cooked through. Remove meat from saucepan.
NOTE: Swap the diced lamb for lamb steaks and cook until medium-rare for a juicy alternative
NOTE: If your saucepan juices are very flavoursome be sure to keep it and mix with the salad as a yummy dressing
Mix fresh ingredients with zucchini and cover with a generous drizzle of red wine vinegar
Plate up your salad ready to be topped with sizzling lamb straight off the grill
Serving suggestions: Serve together with a topping of cheese such as parmesan, or bocconcini if you prefer something milder
A side of warm crusty bread is a great addition