Ingredients
600 g lamb eye of shortloin/backstrap, trimmedgrated rind and juice 1 lemon
2 sprigs mint, leaves only, chopped
1 tbsp olive oil
2 lebanese cucumbers, halved, seeded, sliced
1 red capsicum, finely sliced
1 punnet grape or cherry tomatoes, quartered
mixed salad greens
extra 3 sprigs mint, leaves only
2 tbsp red wine vinegar
plain thick yoghurt and lemon wedges to serve
Description
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