Lamb Tomato Pomegranate and Roasted Walnut Salad

Ingredients

• 1 pack Silver Fern Farms Lamb Medallions
• 1 Tbsp pomegranate molasses
• 500g cherry tomatoes – a variety of colours, sliced in half
• 100g feta cheese
• ½ cup flat leaved parsley, chopped roughly
• 1 pomegranate cut in half and seeds removed
• 1 cup walnut halves

Vinaigrette:

• 2 Tbsp pomegranate molasses
• 1 Tbsp honey
• 4 Tbsp olive oil
• ¼ cup mint, chopped
• 2 Tbsp lemon juice

Method

Remove Silver Fern Farms Lamb Medallions from the fridge and packaging. Season and rub with pomegranate molasses and oil. allow to bloom at room temperature for 10 mins.

Preheat oven to 180°C. Place walnuts on a baking tray. Bake for 10 mins or until golden and crisp.

Set aside to cool. Heat a heavy-based fry-pan over a med-high heat. Pan-fry lamb for 3-4 mins each side for med-rare.

Transfer lamb to a plate and cover with foil. Set aside for 5 mins to rest.

Meanwhile, combine all vinaigrette ingredients in a small bowl. In a flat serving dish, combine tomatoes, parsley, pomegranate seeds, feta and walnuts.

Season and drizzle with vinaigrette. Slice lamb against the grain and serve on top of salad or to the side.