Preparation Time 10 minutes
Cooking Time 8 minutes
Serves 4
Ingredients:
600 g Jack Purcell lamb strips
100 g baby spinach leaves
100 g soft lettuce leaves
1 large avocado, cut into chunks
2 celery sticks, sliced
⅓ cup sun-dried tomato strips
170 g pkt garlic bagel chips, broken into bite size pieces
⅓ cup mayonnaise
2 tbsp lemon juice
Cooking Instructions:
- Coat the lamb strips in a little oil. Season with salt and pepper. Preheat a non stick pan to moderately hot. Keep the heat at moderately high.
- Cook the lamb in 3 batches. Cook the first side until the first sign of moisture appears on the uncooked side, turn and cook other side of lamb strips. Remove the last batch from the pan and allow the lamb to cool slightly.
- Toss together spinach, lettuce, avocado, celery and sun-dried tomato. Top salad with the warm lamb and bagel chips. Drizzle with combined mayonnaise and lemon juice.
Essential Tips:
