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Anna’s Autumn Lamb Salad

Anna’s Autumn Lamb Salad

Bursting with flavour yet so simple to make, this enticing salad is the ideal meal for those cooler autumn days.

Anna’s Autumn Lamb Salad

Serves 4

1 pack Silver Fern Farms Lamb Stir-fry

300g kumara, diced

1 red onion, wedge cut

Olive oil

1 cup quinoa

1 cup mint, chopped

1 cup coriander leaves, chopped

2 tbsp sunflower seeds

Juice of a lemon

¼ cup Crasins

100gm feta, diced

Herb Marinade

¼ cup parsley, finely chopped

¼ cup mint, finely chopped

4 garlic cloves

15g fresh ginger, peeled and sliced

1 to 2 chillies, seeded

Juice of a lemon

60ml soy sauce

120ml sunflower oil

3 tbsp honey

2 tbsp red wine vinegar

Honey Yoghurt Dressing

½ cup plain yoghurt

Juice of half a lemon

2 tbsp olive oil

1 tbsp honey

Remove Silver Fern Farms Lamb Stir-fry from the fridge. To make the Herb Marinade, blitz all marinade ingredients in a food processor. Place lamb in a ziplock bag along with the herb marinade and rest overnight, or for as long as possible.

To make the salad, preheat oven to 180˚C. Line a roasting tray with baking paper and scatter the kumara and onion drizzled with
oil. Season with salt and pepper. Roast until vegetables are soft
and caramelised.

Cook the quinoa in salted boiling water until tender, then drain. Set aside to cool.

To make Honey Yoghurt Dressing, combine all ingredients in a small bowl and mix together with a whisk.

Toss remaining salad ingredients in a large bowl with the roasted vegetables and cooled quinoa. Add olive oil if needed.

Preheat a non-stick frying pan, and cook lamb on either side for two minutes. Allow to rest for 2 minutes.

Serve the salad on a shared platter, with lamb on top. Finish with the dressing.

AN ALTERNATIVE USE

Silver Fern Farms Lamb Stir-fry is naturally lean and tender, and selected from only the tastiest parts of the lamb. The lamb can be used in salads, sandwiches and wraps. Using Silver Fern Farms’ Lamb Stir-fry, Anna’s Autumn Lamb Salad makes a delicious wrap filling. Simply divide the salad and lamb out onto six wraps, add mixed leaves and roll tight, making sure to fold in the end to secure filling. These wraps can be rustled up in a matter of minutes. Easy for lunchboxes and great served as a weekend lunch option.

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