Lamb, tomato and parsley salad

Prep time allows for the resting of the lamb fillet.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 500  g lamb backstraps
•  olive oil flavored cooking spray
• 4  green onions, thinly sliced diagonally
• 2  cups fresh flat-leaf parsley, roughly chopped
• 200  g cherry tomatoes, halved
• 1⁄2 cup kalamata olive, pitted
•  grilled  lavash bread, to serve
•  hummus, to serve

• DRESSING

• 2  teaspoons extra virgin olive oil
• 1  clove garlic, crushed
• 1  lemon, juice of
•  salt & freshly ground black pepper

Directions

1. Preheat a chargrill or heavy based frypan over medium high heat.
2. Spray lamb with oil.
3. Season with salt and pepper.
4. Cook the lamb for 10 minutes (medium), or until cooked to your liking, turning occasionally, then allow to rest for 10 minutes.
5. Combine the oniions, parsley, tomatoes and olives in a large bowl.
6. Slice the lamb and add to the salad mixture.
7. Pour over the dressing and toss.
8. Serve with the lavash and hommus.
9. DRESSING: Whisk the ingredients together or combine in a screw-top jar.