Peppered Lamb Salad - cooking recipe

Ingredients

2 tbsp mixed peppercorns
2 tbsp olive oil
1 1/3 lbs lamb fillet
1 1/4 cups frozen peas
8 oz yellow cherry tomatoes, halved
4 oz watercress
7 oz feta cheese, cut into thin strips
2 tbsp coarsely chopped fresh mint
None None FOR THE WHITE WINE VINAIGRETTE
1/4 cup white wine vinegar
1 tbsp olive oil
1 clove garlic, crushed

Preparation

Using mortar and pestle, crush peppercorns until coarsely ground. Combine with 1 tbsp oil in medium bowl. Add lamb and turn until coated.
Cook lamb in heated, oiled skillet until cooked to desired doneness. Let stand, loosely covered with foil, for 5 mins; slice thinly.
Meanwhile, for the white wine vinaigrette, whisk all ingredients in a small bowl. Season.
Boil, steam or microwave peas until tender; drain. Rinse under cold water; drain.
Place lamb, peas, tomato, watercress, feta and mint in large bowl. Add vinaigrette; toss gently to combine.