Lamb Tandoori Salad - cooking recipe

Ingredients

1 tbsp tandoori paste
1 tbsp plain Greek yogurt
6 oz boneless lamb loin
1 tbsp olive oil
2 oz arugula leaves
4 None cherry tomatoes, halved
1/4 small onion, thinly sliced
1 tbsp extra-virgin olive oil
1 tsp lemon juice
None None Tzatziki, to serve

Preparation

Combine the tandoori paste and yogurt in a bowl. Spread over the lamb. Season to taste with sea salt.
Heat the olive oil in a medium skillet on medium-high heat. Cook the lamb for 3 mins on each side for medium or until cooked to desired doneness. Remove from the pan and let stand, loosely covered with foil, for 5 mins.
Meanwhile, toss the arugula, tomatoes, onion, olive oil and lemon juice in a bowl.
Thinly slice the lamb and add to the salad with the resting juices. Toss to combine and season with sea salt. Serve with a generous dollop of tzatziki.