Lamb & Macadamia Nut Salad

Lamb & Macadamia Nut Salad

Ingredients

Marinade

  • 500g lamb fillet, cut into strips
  • 2 clove garlic
  • 100g red wine

Dressing

  • 60g Macadamia nuts
  • 50g Parmesan cheese cubed
  • 1 handful fresh basil leaves, chopped
  • 1 clove garlic
  • 60g red wine vinegar
  • 20g Macadamia nut oil
  • 1 tspn Dijon mustard

Salad

  • Baby spinach leaves
  • Cucumber
  • Cherry tomatoes

This recipe was sourced from recipecommunity.com.au

THERMOMIX® RECIPE


Marinade

Chop 2 Cloves of Garlic for 4-5 secs on speed 5. Add red wine and combine for 5 secs on speed 2.

Place lamb, garlic and red wine in a bowl and refrigerate for 30 mins (can marinate overnight).


Dressing

Clean and dry bowl thoroughly. Dry roast macadamia nuts on 100°C for 8mins on Speed 1. Allow nuts to cool then mix and press Turbo 3-4 times to achieve a rough textured result. Set aside.

Chop cheese, garlic and basil for 10 secs on speed 8 and set aside.

Drain marinade from lamb and pour the liquid into the TM bowl. Cook on 100°C for 5 mins or until marinade has reduced to approximately 3 tablespoons. Add the milled cheese, garlic and basil, along with the red wine vinegar, Macadamia oil and mustard to the marinade reduction and combine for 2 mins on speed 2. Set aside.

Place lamb strips in TM bowl and stir fry on Varoma temp for 5mins, counter-clockwise, Speed 1.5. Add the dressing back into the TM bowl with the lamb and combine for 20 secs on counter-clockwise stir.


Salad

Gently toss together lamb, dressing and salad contents. Serve!

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