Whether it’s a family brunch or you need to use up some leftover lamb, give this easter salad a try.

Ingredients:

– Lamb rump x 4 (about 50g each or 200g and slice thin)
– Sweet potato x 1 (cut into wedges)
– Cherry tomatoes x 8 (cut in halves)
– Rocket salad x 1 hand full
– Lambs Lettuce x 1 hand full
– Spring onions x 1/3 thinly sliced
– Avocado x 1/2 diced
– Cumin
– Smoked paprika
– Ground coriander
– Corn flour x 1 table spoon
– Jalapeño x 3 – 5 (chopped)
– Vinegar x 1 table spoon
– Salt
– Pumpkin seeds x 1 pinch
– The Foraging Fox Smoked Jalapeño Mayo 1-2 tbsp available at @tescofood

Method:

– Mix together corn flour, paprika, cumin, Ground coriander, salt and coat sweet potato and roast In the oven or airfry for 10-15mins until done.
– Mean while, season lamb rump with cumin, paprika, olive oil, salt and pan fry for 2-5mins per side (Depending on thickness and temperature preference)
– Mix together 1 or 2 table spoons of Smoked Jalapeno Mayo with vinegar to make a dressing consistency.
– Mix together tomatoes, spring onions, avocado, Jalapeno, salad leaves with the mayo dressing.
– Allow lamb and sweet potato to cool to manageable temperature then add to the salad
– To finish add a good amount of smoked Jalapeno Mayo, sprinkled with some pumpkin seeds and devour!!!