Lamb Tandoori Salad

• 1 tbsp tandoori paste
• 1 tbsp plain Greek yogurt
• 6 oz boneless lamb loin
• 1 tbsp olive oil
• 2 oz arugula leaves
• 4 None cherry tomatoes, halved
• 1/4 small onion, thinly sliced
• 1 tbsp extra-virgin olive oil
• 1 tsp lemon juice
• None None Tzatziki, to serve

1. Combine the tandoori paste and yogurt in a bowl. Spread over the lamb. Season to taste with sea salt.
2. Heat the olive oil in a medium skillet on medium-high heat. Cook the lamb for 3 mins on each side for medium or until cooked to desired doneness. Remove from the pan and let stand, loosely covered with foil, for 5 mins.
3. Meanwhile, toss the arugula, tomatoes, onion, olive oil and lemon juice in a bowl.
4. Thinly slice the lamb and add to the salad with the resting juices. Toss to combine and season with sea salt. Serve with a generous dollop of tzatziki.

tandoori paste, yogurt, lamb loin, olive oil, arugula, cherry tomatoes, onion, extravirgin olive oil, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/27718 (may not work)