INGREDIENTS:

HEIRLOOM TOMATO SALAD
500gm Tomatoes
20 Olives
5 Radish
2 Capsicum yellow / red
1 Cucumber Lebanese
10 Labneh (or bocconcini)
1/2 cup Continental parsley – picked
1 punnet Micro basil (garnish)
1 quantity Vinaigrette dressing
Salt and cracked pepper
10x180g Lamb back strap portions
marinated in chermoula
100g Sheep’s milk yoghurt

PURA TUSCAN BLEND CHERMOULA MARINADE
100ml Pura Tuscan Blend oil
50ml Lemon juice
5g Dried chilli flakes
50g Coriander ground
20g Cumin ground
50g Paprika
50g Coriander root (chopped)
50g Continental parsley (chopped)
20g Garlic (crushed)
Salt and pepper

VINAIGRETTE DRESSING
40ml Lemon juice
120ml Pura Tuscan Blend Oil
10g Sugar
5g Dijon mustard
2g Herbs chopped

METHOD:

PURA TUSCAN BLEND CHERMOULA MARINADE
Combine all marinade ingredients Refrigerate until ready to serve.

TO SERVE
Marinate lamb for 2 hours or overnight.
In a hot pan seal lamb and finish in a moderate oven, cook medium. Rest lamb.
Wash and prepare all salad ingredients, mix together.
Add dressing into bowl, lightly toss and season salad.
Place salad on plate. Slice lamb and place to side of salad.
Add sheep’s milk yoghurt and micro basil to garnish

VINAIGRETTE DRESSING
Combine dressing ingredients and check for correct balance of sweetness,
bitterness and acidity.
Refrigerate until ready to serve

FOR BEST RESULTS: Use within 7 days