Topped with a tasty sesame dressing and toasted cashews, this pear and fennel salad is the perfect side for sticky lamb cutlets. On the table in 20 minutes, it’s a great midweek dinner.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
120g pkt Lee Kum Kee Ready Sauce for Mongolian Lamb
1 spring onion, finely chopped
8 Coles Australian Lamb Cutlets, French trimmed
120g pkt Coles Australian Baby Spinach
1 small fennel, thinly sliced, fronds reserved
1 pear, cored, thinly sliced
1 tbs cashews, toasted, chopped
2 tbs toasted sesame dressing
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine sauce and spring onion in a large shallow dish. Add the lamb and turn to coat.
Step 2
Heat a barbecue grill or chargrill on medium. Cook lamb for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
Step 3
Meanwhile, toss the spinach, fennel, pear and cashew in a bowl to combine.
Step 4
Divide the lamb and salad among serving plates. Sprinkle the salad with reserved fennel fronds and drizzle with dressing to serve.
