Lamb And Asparagus Salad With Hummus Dressing - cooking recipe

Ingredients

1/4 cup vegetable oil
2 cloves garlic, chopped
2 tbsp finely chopped rosemary
1 lb lamb leg, cut into strips
1/2 cup hummus dip
1/4 cup lemon juice
None None olive oil cooking spray
2 None medium red onions, cut into thin wedges
1 None medium red pepper, cut into 3/4 inch slices
12 None cherry or mini Roma tomatoes
1 1/2 lbs asparagus, trimmed
2 oz baby arugula
None None lemon wedges, to serve

Preparation

To marinate the lamb, combine oil, garlic and rosemary in a shallow bowl. Add lamb and toss to coat. Cover and chill for 15 mins.
Meanwhile, for the dressing, whisk hummus and lemon juice in a small bowl until smooth.
Preheat an oiled griddle over medium-high heat. Add lamb and cook, stirring, for 2-3 mins or until cooked. Transfer to a plate, cover with foil and let rest for 5 mins. Spray onion, pepper, tomatoes and asparagus with oil. Cook in batches, turning occasionally, for 4-5 mins or until tender. Arrange on serving plates with the arugula, top with the lamb and drizzle with the dressing. Serve with the lemon wedges.