Ingredients
handful of basil leaves
handful of flat-leaf parsley
50 g freshly grated Parmesan
¼ tsp SIDS CRAZY SALT
1 clove garlic
100 g walnuts
100 g rice bran oil
2 x 300 g lamb loin fillets, trimmed
250 g cherry tomatoes on the vine
2 baby gem lettuce, cut into quarters
SIDS SALT & PEPPER to taste
Directions
Heat the oven to 180°C. Put basil, parsley, Parmesan, SIDS CRAZY SALT, garlic and walnuts in a food processor with oil and blend to a chunky pesto. Transfer to a bowl and season with SIDS SALT & PEPPER to taste.
Heat a heavy-based frying pan over a high heat and sear the lamb fillets for 2 minutes on each side. Put them on a baking tray and bake for 5 minutes. Transfer to a plate, season with SIDS SALT & PEPPER to taste, cover loosely with foil and leave to rest for 5 minutes.
Meanwhile, put the tomatoes - still on the vine - on a baking tray and roast for 10 minutes, until they start to split.
Divide the lettuce quarters among four warmed plates. Slice the lamb fillets on the diagonal and arrange over the lettuce, then top with the tomatoes and a large spoonful of pesto. Serve drizzled with a little of the pesto oil.
