Lamb, Watercress & Orange Salad

Ingredients

750g lamb loin

1 clove garlic, crushed

2 tbsps barbecue sauce

4 small oranges, peeled

1 bunch watercress, trimmed

1 small red capsicum, sliced thinly

4 spring onions, sliced

1/3 cup pine nuts, toasted (available in supermarket)


Dressing

1/3 cup olive oil

1/2 tsp finely grated orange rind

2 tbsps orange juice



1. Place lamb, oil, garlic and bbq sauce in a large bowl. Mix until lamb is well coated. Cover, refrigerate for 2 hours, or overnight.

2. Remove pith from oranges. Cut in between membranes to remove flesh. Set aside.

3. Cook lamb on a oiled pan until browned on both sides, about 5 mins. Remove from pan. Slice thinly.

4. Toss together lamb and other ingredients in a big bowl. Drizzle with dressing before serving.