The generosity of people who cook and grow food makes the world a happier place. There is nothing better than sharing a bag of fruit, a home-grown pumpkin or a jar of jam with those who appreciate the effort involved in growing or making something from scratch.
I recently visited the property of one of my favourite suppliers. They are always generous not only with their beautiful local products but also with their knowledge, experience and surplus produce.
With my bundle of fresh ingredients I decided to put together a meal using these precious gifts along with a piece of our own home grown lamb fillet.
Lamb and Lime Salad
Lamb
Combine pepper, salt, garlic and oil and rub generously onto the meat. Leave to marinate for at least 3 hours or overnight.
Preheat oven to 170°C. Place meat in a baking dish and roast for 1-2 hours depending on the size of the meat. Remove lamb from the oven when cooked through.
Salad
- 100g mixed salad leaves
- A handful of unsalted cashew nuts, lightly toasted
- A small cucumber, sliced
- Fresh herbs to taste such as mint, basil and coriander
- 2 Kaffir lime leaves, sliced very finely
* For a more substantial salad add some Asian style noodles, cooked according to packet instructions.
Combine all salad ingredients in a large bowl.
Dressing
- 4 tablespoons fresh lime juice
- 3 tablespoons good quality olive oil
- 2 tablespoons fresh ginger, peeled and finely chopped
- Garlic cloves to taste, finely sliced
- Chilli to taste, finely sliced
- 1 good handful of fresh coriander and or fresh mint, chopped
Place all dressing ingredients in a jar and with the lid on tightly, shake to combine well.
To assemble, arrange salad on a large plate or platter. Slice meat and place slices over the salad and dress with dressing. Serve immediately.
