Lamb and Pasta Salad

Lamb and Pasta Salad

For some inspiration at the meal table why not give these nutrient-rich recipes a go which are also delicious:

Serves 4

Ingredients

2 (about 300g each) thick-cut trimmed lamb steaks (rump, fillet or tenderloin)
250 farfalle (bowtie) pasta, cooked
1 punnet cheery tomatoes, cut in half
½ cup of small black olives
200g reduced fat cheddar cheese cut into squares
100g baby spinach leaves or lettuce leaves
¼ cup of olive oil
2 tbsp red wine vinegar

Method
1. Barbecue, char-grill or pan-fry the steaks until done to your liking. Remove from heat and rest the steaks for a few minutes.
2. While the steaks rest, toss the remaining ingredients together (keep the olive oil and red wine vinegar aside for dressing)
3. Slice the steaks thinly and mix with the pasta salad. Mix the olive oil and red wine vinegar together and let the kids dress their salads.