Peppered Lamb Salad

• 2 tbsp mixed peppercorns
• 2 tbsp olive oil
• 1 1/3 lbs lamb fillet
• 1 1/4 cups frozen peas
• 8 oz yellow cherry tomatoes, halved
• 4 oz watercress
• 7 oz feta cheese, cut into thin strips
• 2 tbsp coarsely chopped fresh mint
• None None FOR THE WHITE WINE VINAIGRETTE
• 1/4 cup white wine vinegar
• 1 tbsp olive oil
• 1 clove garlic, crushed

1. Using mortar and pestle, crush peppercorns until coarsely ground. Combine with 1 tbsp oil in medium bowl. Add lamb and turn until coated.
2. Cook lamb in heated, oiled skillet until cooked to desired doneness. Let stand, loosely covered with foil, for 5 mins; slice thinly.
3. Meanwhile, for the white wine vinaigrette, whisk all ingredients in a small bowl. Season.
4. Boil, steam or microwave peas until tender; drain. Rinse under cold water; drain.
5. Place lamb, peas, tomato, watercress, feta and mint in large bowl. Add vinaigrette; toss gently to combine.

peppercorns, olive oil, lamb fillet, frozen peas, yellow cherry tomatoes, watercress, feta cheese, fresh mint, white wine vinaigrette, white wine vinegar, olive oil, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/35803 (may not work)