What inspires me is how people respond to food. When I served this gluten free, dairy free, salt and sugar free salad for lunch the response was “wow, this tastes amazing!”
It’s so simple to cook simply and have stacks of flavour and vitality in a meal. It can be light yet satisfying, tasty and nourishing all at the same time. We don’t have to miss out on flavour when going gluten free!
This takes about 10-15 minutes from pan to table for two people 🙂
2 small/medium lamb leg steaks
Tbls olive oil for cooking
Cracked black pepper
1/2 cup pine nuts
1 baby cos lettuce, chopped
1 cup mint leaves, chopped
1 cup rocket leaves, chopped
2 tbls olive oil, flavoured or plain
1 lemon, juice
Heat a frypan on medium-high heat
Season the lamb with cracked black pepper
When the pan is hot, add the olive oil and the lamb
Allow about 3 minutes on each side
In another pan, gently toast the pine nuts. Keep an eye on them as they brown quickly!
While the lamb is cooking, roughly chop the cos lettuce, rocket and mint.
Arrange the cos and rocket in two bowls with chunky pieces of avocado to one side and drizzle the greens with lemon juice and olive oil.
Remove the lamb and allow to rest for a minute or so.
Remove the pine nuts (if you haven’t already) and allow to cool.
Slice the lamb into thin strips and place gently onto the leaves.
Sprinkled with toasted pine nuts and chopped mint leaves.
Enjoy with a glass of chilled mineral water with a wedge of lemon!
Going gluten free is easy and tasty. Love Sarah