Your Weekly Feed #28 Salad Season

YWF-Logo(Insta-Teaser-NOBorder)

 

Evening!  How was your week?  I’ve been away on a fabulous girls long weekend to the beautiful Noosa so it’s been a delight to be out of the kitchen for a few days.  That said I was so happy to see all the great meals linked up last week.

I’m trying to shift a few extra winter kilos so salads are on my mind at the moment so my picks from last weeks Your Weekly Feed are:

A favourite Salad Nicoise from The Annoyed Thyroid

Salad-Nicoise-text-700x525

How pretty is this Prawn Mango Salad in a jar from The Purple Ladle?

salad jar 1

Land of Zonkt created this Caesar Salad with Salami Chips which looks amazing.

CaesarSalad1

I’ve been inspired by clever Kim and her sensational salads (check out her brand new eBook with 20 fabulous salads in it) to reworked an old favourite of ours.  This Minty Lamb Salad is a crowd pleaser and really, really yummy (the secret is in the lamb and the dressing!).  I usually do it on Australia Day but it’s too good for just once a year so am sharing it here now.

Minty Lamb Salad

Minty Lamb Salad with Eggplant Chips

Ingredients

  • 600 g lamb fillets or back strap cut into bite sized pieces
  • 2 Tbsp soy or Tamari sauce
  • 2 Tbsp olive oil
  • 2 small or 1 large head of broccoli, cut into bite sized florets
  • 200 g sugar snap or snow peas
  • 1 small eggplant
  • 3/4 punnet cherry tomatoes
  • 4 - 5 C baby spinach
  • For the Dressing
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp lemon juice
  • 3 Tbsp Olive oil
  • 1 tsp sugar
  • 2 small or 1 large garlic clove, crushed
  • 2 Tbsp fresh mint leaves, finely chopped

Instructions

  1. Combine lamb & soy sauce in a bowl, cover & refrigerate so that it can marinate for at least 3 hours or overnight if you can.
  2. Cut the eggplant into thin slices and lightly salt, let sit for a few minutes
  3. Heat oil in a pan, add the lamb and cook under browned and tender, cool (about 7ish minutes depending on your bite sizes!)
  4. Wash the salt off the eggplant and heat a little bit of olive oil in a small fry pan and lightly fry the eggplant about 2 minutes on each side, drain
  5. Cook the broccoli & sugar snap or snow peas in your preferred way (steam, boil or microwave, steaming is always best) until tender, rinse under cold water to stop the cooking process and kep the bright green colour, drain well and cool.
  6. Combine lamb, broccoli, sugar snap peas, eggplant, tomatoes, sprouts and baby spinach in a bowl.
  7. Combine all the dressing ingredients together in a jar and shake well
  8. Pour dressing over salad and toss.
https://www.boiledeggsandsoldiers.com/2015/11/your-weekly-feed-28-salad-season/

It’s great as a meal on it’s own or as a side, perfect also when you are asked to “just bring a salad”.

Shall we see what Kim at Land of Zonkt has for us tonight too?


YWF-Logo(HouseRulesNOBorder)LARGETXT

 

Share

4 comments on “Your Weekly Feed #28 Salad Season

  1. Fiona Moore
    November 8, 2015 at 4:08 pm

    mmmmmm Lamb! Can always go for a lamb dish!

    • Vicki
      November 9, 2015 at 4:45 pm

      Yes, loving on the lamb!

  2. Sammie @ The Annoyed Thyroid
    November 11, 2015 at 2:20 pm

    That salad looks totes delicious and I’m so pleased you liked mine… it’s an oldie but a goodie! I’m a bit late linking up but better late than never, hey?

    • Vicki
      November 11, 2015 at 8:09 pm

      Absolutely, it’s all about spreading the meal love around! x

Leave a Reply

Your email address will not be published. Required fields are marked *