| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Food networ, Food4 |
4 |
servings |
INGREDIENTS
| 4 |
sm |
Lamb fillets |
| 2 |
tb |
Light olive oil |
| 4 |
|
Good handfuls of mixed salad leaves; (rocket, frissee and |
|
|
Radicchio) |
| 2 |
|
Leaves of mint; chopped |
| 2 |
|
Sprigs dill; chopped |
| 6 |
|
Basil leaves; chopped |
| 2 |
|
Sprigs coriander; chopped |
| 1 |
lg |
Shallot; peeled and finely |
|
|
; diced |
| 2 |
tb |
Balsamic vinegar |
| 2 |
tb |
Water |
| 6 |
tb |
Olive oil |
| 1 |
sm |
Leek; rinsed and cut into |
|
|
; fine strips |
| 1 |
sm |
Red pepper; cut into cubes |
| 1 |
sm |
Courgette; cut into cubes |
| 50 |
ml |
Olive oil |
|
|
Oil for deep frying |
INSTRUCTIONS
VEGETABLES
Wash and dry all of the salad leaves. Set aside. Heat the oil in a deep
fryer to 180C. Deep fry the leeks until lightly browned and crisp then
drain them on absorbent paper, deep fry the parsley directly afterwards and
drain.
Saut. the lamb fillets in the olive oil for about 2 minutes each side,
season well and keep warm.
Make a vinaigrette with the balsamic vinegar, water and olive oil, toss the
salads, herbs and shallots through this and season well with salt and
pepper.
Serve the salad with the lamb, vegetables and a few swirls of olive oil and
balsamic vinegar around the outside.
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