Summer lamb salad

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INGREDIENTS

100g lamb liver, cut into strips

1 cup rocket

1 cup baby spinach salad

3 Tbsp peppadew, roughly chopped

1/2 onion, slices

3 Tbsp balsamic reduction

Salt

Pepper

METHOD

1. Season the liver with salt and pepper

2. Heat oil in a pan and lightly fry the liver on medium heat for 2-3 minutes. Ensure not to overcook it.

3. On a platter, scatter half the rocket, baby spinach, peppadews and onion. Next scatter half the lamb liver. Repeat the process with the remaining ingredients ensuring all ingredients are visible.

4. Sprinkle the balsamic reduction on top of the salad