just brilliant. this salad will change your life.
I promise you:
- sweetness from the grilled peaches,
- balanced by pepper from the rocket,
- paired with toastiness from the nuts,
- contrasted by the creaminess of cheese,
- all in harmony with the tenderness of the lamb,
- and a flavour punch from the mint pesto
this will drive you crazy….
and you will want it for dinner the next evening too.
do it.
Serves 3-4
for the pesto
2.5 cups mint leaves
1 garlic clove, chopped
½ cup grated parmesan
½ cup toasted pine nuts (get a 70gm packet, as you will use the rest in the salad below)
½ lemon juice
1/3 cup avocado oil (or olive oil)
½ tsp salt
for the peaches
6 ripe but firm peaches
Avocado oil
Pinch salt
for the lamb
600g lamb noisette (or 3 lamb rumps or steaks or fillets)
Salt
for the salad
100-150gm rocket
remaining pinenuts from 70gm packet – toasted
70gm slivered almonds, toasted
2 ripe avocados – cut into bite sized pieces (I tossed the avocado lightly in ½ lemon juice to prevent browning)
125gm fresh buffalo mozzarella – cut into bite sized pieces
avocado oil, or olive oil
fresh ground pepper
for the pesto
put all the ingredients in a blender, or use a stick blender to combine. taste. adjust as necessary. set aside. the oil may separate slightly as you prepare the rest of the dinner – this is normal, just give it a stir before serving to combine.
for the peaches
cut peaches in half, and remove the stones. Using a pastry brush, brush each fleshy side of the peach lightly with the oil. lightly season each with salt.
heat a griddle frypan on stove top to high. fry each half flesh side down approx. 2 minutes, and then do a half turn (still on the flesh side). the half turn allows for a check pattern once the peaches are removed. Leave them there for another 2 minutes. when you take them off, they should be slightly softer, but still have a firm texture. set aside.
for the lamb
season and oil the lamb. heat frypan to hot. Cook lamb according to your preference – i cooked my noisette by searing it on the hot frypan to brown, and then chucking it in a 180deg oven for 20 minutes. this took the lamb to medium (internal temp 61deg celcius).
remove from oven and leave to rest for at least half of the cooking time to ensure all the juices redistribute through the meat. be patient with the resting – nothing will speed this part up! this makes for a much juicier and tender piece of meat!
to serve
slice each half of the peaches into 4-5 slices.
place the rocket, and the peaches in a mixing bowl. toss through some of the avocado or olive oil to lightly dress. place this on a serving platter. top with the nuts, avocado, lamb and mozzarella.
finish with heaps of fresh ground pepper.
