Mango and Spiced Lamb Salad with Mint Yoghurt
Preparation: 5 minutes
Cooking: 6 minutes
2 tblspn olive oil
2 tblspn finely chopped coriander
1 1/2 tspn ground cumin
1 tspn ground chilli
2 lamb back straps
8 oak leaf lettuce leaves
1 large Lebanese cucumber, sliced
1 small mango, peeled, sliced
2 Roma tomatoes, sliced
100g feta cheese, crumbled
2/3 cup plain yoghurt
2 tblspn finely chopped mint
Combine the oil, coriander, cumin and chilli in a bowl, add lamb, and turn to coat.
Heat a non-stick frying pan to medium heat, add lamb, and cook for 3 minutes on each side or until cooked the way you like it, set aside.
Place the lettuce, cucumber, mango, tomatoes and feta on serving plates. Top with sliced lamb.
Combine the yoghurt and mint, spoon over salad.