Pear and lamb salad
Preparation: 15 minutes Cooking: 10 minutes Serves: 4 Ingredients 200g lamb strips 2 red-skinned pears, cored and finely sliced 1 avocado, peeled and finely sliced 4 cups English spinach, washed 2 tbsp lemon juice 1⁄3 cup shredded basil leaves 1 lemon, cut into wedges
1⁄3 cup lemon juice 4 tbsp olive oil Freshly ground black pepper to taste
Barbecue or stir-fry lamb strips. Keep warm. Place pear, avocado slices and spinach in a serving bowl. Drizzle over lemon juice. Toss gently. Add lamb strips. Combine dressing ingredients in a jar with lid. Shake to mix. Pour dressing over salad. Sprinkle with shredded basil. Serve immediately with fresh crusty bread and lemon wedges.