Kick off the week with a zingy salad with fresh ginger, fennel and honey-lime flavours.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4

Ingredients

    •    3 tsps honey
    •    olive oil spray
    •    1 tbsp olive oil
    •    2 tsps Dijon mustard
    •    150g baby spinach leaves
    •    1/2 bunch fresh mint leaves
    •    2 tsps finely grated lime rind
    •    1 tbsp shredded fresh ginger
    •    60ml (1/4 cup) fresh lime juice
    •    400g can salt-reduced chickpeas
    •    40g (1/4 cup) silvered almonds, toasted
    •    1 baby fennel bulb, trimmed, thinly sliced
    •    4 shallots, trimmed, thinly sliced diagonally
    •    2 lamb eye of loin (backstraps), fat trimmed, thinly sliced

Method

1. Heat a large non-stick frying pan over high heat. Spray with oil. Season the lamb with pepper. Stir-fry for 2 minutes or until browned and cooked to your liking.
2. Meanwhile, combine the chickpeas, spinach, fennel, mint, ginger, shallot and almonds in a large bowl.
3. Whisk lime rind, lime juice, honey, oil and mustard in a jug. Season with pepper. Pour over the salad and toss to combine. Divide the salad and lamb among serving plates.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/lamb-spinach-ginger-salad/9d902f3d-54d6-4977-8b73-c08f0c4b81d5