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Lamb, orange and kūmara salad

This birght and colourful salad is packed full of flavour.
  • 4x 100gram lamb leg steaks, trimmed of fat
  • 4 oranges
  • 2 carrots, coarsley grated
  • 4 large handfuls salad leaves
  • small bunch flat-leaf parsley
  • 400grams kūmara (approx 6 small kūmara), boiled and sliced
  • 2 teaspoons olive oil
  • 2 teaspoons balsamic vinegar
  • 2 small cloves garlic, crushed
  • salt and pepper to taste
  1. 1. First, grill lamb leg steaks: heat a griddle until very hot.
  2. 2. Rub the lamb steaks with a drop of oil, season, and then cook for 5 minutes, turning once for medium steak.
  3. 3. Cover with foil and set aside.
  4. 4. Cut away the skin and pith of the oranges and thinly slice. Drain off the excess juice and save.
  5. 5. Make the dressing by whisking the olive oil, balsamic vinegar and garlic together and season to taste.
  6. 6. Pour orange juice into the dressing, then toss with the kūmara, carrot, oranges, leaves and parsley. Slice the lamb and serve on top of the salad.
*From Nga Wahine Atawhai o Matukutureia Recipe Book.*

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