This is a delicious salad meal which tenderizes the lamb with papaya. You could also exchange the papaya for mango if it is difficult for you to obtain.
Ingredients
For the dressing
- Rind of half a lemon
- 1 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1/2 tbsp red wine vinegar
- 1/2 tsp dried oregano
- Sea salt and pepper
For the salad
- 1 small red onion, finely sliced
- 2 garlic cloves, finely sliced
- 1 large bag of rocket or baby spinach leaves
- 250 gr pumpkin, peeled, de-seeded and cut into cubes
- 1/2 tsp dried rosemary
- 400 gr papaya, peeled, deseeded and cut into cubes
- 2 ripe avocados, cut into bite size pieces
- 500 gr good quality lamb in cubes
- Sea salt and pepper
Directions
- Start with the dressing. Put the lemon rind, lemon juice, olive oil, red wine vinegar, oregano in a little bowl.
- Season with sea salt and freshly ground black pepper and stir. Set aside.
- Roast the pumpkin in the oven (200 degrees Celsius) for 30 minutes or in an Air Fryer at 200 degrees C for 10-15 minutes until done.
- Season the lamb with a generous amount of sea salt and black pepper.
- Heat a little coconut oil in a large skillet and fry the meat for a couple of minutes until brown all over. Be careful not to overcook your lamb, especially the smaller pieces can turn into rubber rather quickly.
- When the meat is done, put on a plate and leave to rest for at least 5 minutes.
- After resting, slice the meat into slices.
- Mix all salad ingredients in a large bowl, add dressing, put the meat on top and enjoy!
Music to go with it…
Listen on Spotify: The Map Room – The Map Room