Brett Stevens
This recipe is from the summer section of The Greengrocer's Diet by Judy Davie (published by Pan Macmillan RRP $39.99)
www.thegreengrocersdiet.com
Place the lamb on a plate. Rub with garlic and drizzle with 2 tsp of the lemon juice and 2 tsp of the olive oil. Set aside at room temperature for an hour.
Preheat a barbecue to hot. Cook lamb for 8 to 10 minutes on each side, depending on your preference. The lamb should rest for about 10 minutes before serving.
Meanwhile, plunge the zucchini spirals in boiling water for 1 minute. Strain through a sieve and thoroughly shake to remove excess moisture.
Steam the peas and snow peas for 2 to 3 minutes.
Arrange the rocket on a serving platter and top with peas and snow peas.
Combine parsley, remaining lemon juice, capers, remaining olive oil, salt and some cracked black pepper and blend to combine. Drizzle the dressing over the greens. Slice the lamb and serve over the salad.
Makes 4 servings
| Prep Time: | 60 mins |
| Cooking Time: | 10 mins |
| Ready in: | 25 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1664 kj |
| Calories | 398 kcal |
| Fat | 20 g |
| Saturated Fat | 5 g |
| Total Carbohydrate | 11 g |
| Total Protein | 40 g |
| Fibre | 5 g |
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