Peppered Lamb And Artichoke Salad - cooking recipe

Ingredients

2 tbsp cracked black pepper
2 tsp sea salt flakes
1 1/3 lbs lamb loin
2 tbsp extra virgin olive oil
3.5 oz arugula
4 None marinated artichokes with stems, drained, halved lengthways
2.5 oz marinated red peppers, sliced thickly
3 oz kalamata olives
1 cup parsley, stems removed
1 tbsp balsamic glaze

Preparation

Combine pepper and salt in a large bowl. Add lamb and toss to coat.
Heat half the olive oil in a large frying pan. Add lamb and cook until browned on both sides and cooked to desired doneness. Remove from pan, cover and stand for 5 mins. Slice thinly.
Arrange arugula, artichokes, peppers, lamb, olives and parsley on plates. Drizzle with the remaining oil and balsamic glaze.