Ingredients

• 2 Lamb Backstraps
• 1 bunch Basil
• Baby Spinach
• Rocket
• Green beans
• 6 small vine ripened tomatoes
• Salt/Pepper
• Cumin 2 tbsp heaped
• Sweet Paprika 2 tbsp heaped
• Olive Oil
• 5 handfuls of Macadamia Nuts (salted)
• 4 -6 fresh ripe Figs (can substitute with mangoes)
• Marinated feta cheese

Instructions

1. Mix the dry spices, salt, and add oil to make a paste (I like my meat well-seasoned – you may prefer a more mild approach)
2. Make diagonal slices into the lamb – both surfaces and rub a little salt and pepper into the meat. rub the paste into the meat and stuff the basil into the slits. drizzle olive oil over the marinated meat, cover and place aside ( if you have an hour, great)
3. heat up olive oil and sear the lamb then cook through medium-rare (i do it all on the stove top, but one could sear on the top and cook through in the oven)
4. Slice the lamb on the diagonal and set aside to rest.
5. Warm the tomatoes through cooking them in the leftover juices and with the cut surface on the hot pan
6. Layer baby spinach/rocket/beans/tomatoes sprinkle as many nuts as you like, alternating with figs. Dribble the feta cheese herb oil judiciously over the salad and add the crumbled feta in quantities to your taste. Last but not least, pour the juices from the pan into the salad