Lamb Fillet Salad With Green Pesto Dressing

• 1 1/4 lbs lamb fillets
• 1 clove garlic, crushed
• 3 tbsp olive oil
• 1 None zucchini
• 2 None plum tomatoes, quartered
• 4 None portobello mushrooms
• 12 oz baby arugula leaves
• 4 oz goat cheese, crumbled
• None None FOR THE GREEN PESTO DRESSING
• 1/2 cup baby spinach pesto or basil pesto
• 1/4 cup olive oil

1. Combine lamb, garlic and 1 tbsp of the oil in a medium bowl.
2. Using a vegetable peeler or mandoline, thinly slice zucchini lengthwise into ribbons.
3. Cook zucchini, tomato and mushrooms on a heated oiled grill pan until browned and just tender. Cover to keep warm.
4. Cook lamb on same grill pan about 5 mins each side or until cooked to desired doneness. Let stand, loosely covered with foil, 5 mins, then slice thinly.
5. For the green pesto dressing, whisk all ingredients in a medium bowl.
6. Combine vegetables, arugula and remaining 2 tbsp oil in a large bowl. Season to taste.
7. Divide vegetable mixture among serving bowls. Top with lamb and crumbled cheese. Drizzle with the dressing.

lamb fillets, clove garlic, olive oil, zucchini, tomatoes, portobello mushrooms, arugula, goat cheese, green pesto dressing, baby spinach pesto, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/37362 (may not work)