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
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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.
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 fennel, thinly sliced, fronds reserved
1 pear, cored, thinly sliced
1 tbs cashews, toasted, chopped
2 tbs toasted sesame dressing
Description
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.
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.
