Lamb Fillet Salad With Green Pesto Dressing - cooking recipe

Ingredients

1 1/4 lbs lamb fillets
1 clove garlic, crushed
3 tbsp olive oil
1 None zucchini
2 None plum tomatoes, quartered
4 None portobello mushrooms
12 oz baby arugula leaves
4 oz goat cheese, crumbled
None None FOR THE GREEN PESTO DRESSING
1/2 cup baby spinach pesto or basil pesto
1/4 cup olive oil

Preparation

Combine lamb, garlic and 1 tbsp of the oil in a medium bowl.
Using a vegetable peeler or mandoline, thinly slice zucchini lengthwise into ribbons.
Cook zucchini, tomato and mushrooms on a heated oiled grill pan until browned and just tender. Cover to keep warm.
Cook lamb on same grill pan about 5 mins each side or until cooked to desired doneness. Let stand, loosely covered with foil, 5 mins, then slice thinly.
For the green pesto dressing, whisk all ingredients in a medium bowl.
Combine vegetables, arugula and remaining 2 tbsp oil in a large bowl. Season to taste.
Divide vegetable mixture among serving bowls. Top with lamb and crumbled cheese. Drizzle with the dressing.