Lamb cobb salad with nut clusters
Meat
30 Min
pretty easy
4 People
Rating starstarstarstarstar
A fresh cobb salad served with sliced lamb steaks topped with a zesty mustard dressing and golden nut clusters for a little extra crunch!

No Lamb option - replacement is beef rump steak.
1. Whisk together lemon juice, 1 tbsp mustard, 1/2 tsp sugar and 1/4 cup olive oil. Season to taste with salt and pepper. Set aside.

2. Rinse and roughly chop lettuce leaves. Halve tomatoes, trim and halve sugar snap peas. Slice avocado and dice capsicum. Toss together with sprouts and olives. Set aside.

3. Heat a dry frypan over medium-high heat. Add seed mixture, stir in 2 tsp oil, 1 tbsp sugar and a pinch of salt. Cook until clusters are formed, set aside on a lined plate to cool, reserve pan (see notes).

4. Heat frypan over medium-high heat. Coat lamb with 1 tbsp oil, 2 tsp smoked paprika, salt and pepper. Cook in pan for 3-4 minutes each side or until cooked to your liking.

5. Slice lamb steaks and arrange with salad among plates. Spoon over dressing to taste and crumble over nut clusters.

Notes:
We used brown sugar as it dissolves quicker.



Once cooked, place seed clusters onto a plate lined with baking paper to avoid them from sticking.

No Lamb option - replacement is beef rump steak.
Lemon 1/2
Festival lettuce 1
cherry tomatoes 1 punnet (200g)
Sugar snap peas 1/2 punnet (125g)
avocado 1
Yellow capsicum 1
Alfalfa sprouts 1/2 punnet
Green olives 1/2 jar
Chia/pepita/almond mix 1 packet (80g)
Lamb steaks 600g

From your pantry:
oil (for cooking + olive), salt, pepper, wholegrain mustard, smoked paprika, sugar (of choice)