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Lamb, snow pea and baby spinach salad


400g lamb backstrap
1 cup snow peas, trimmed
1/2 cup of frozen peas, blanched
1 handful mint leaves
2 handfuls baby spinach
100g Goat’s cheese
Toasted almonds
Paul Newman’s Own Classic Dressing


Rub lamb with sea salt, freshly ground pepper and olive oil. BBQ on high for three minutes on each side then let rest for two minutes. Meanwhile, arrange the salad ingredients on a medium-sized platter. Slice the lamb into medallions and arrange on the salad, sprinkle with the nuts and dress to taste. Serves 4