Coffee, lamb, spinach and brazil nut salad
- Olive oil
- ½ a lemon
- 150 grams of lamb backstraps
- 2 teaspoons of coffee grounds, ideally organic
- Coconut oil
- 1-2 cups baby spinach
- ¼ cup of brazil nuts
- 1 red capsicum, cut into wide strips, placed in a bowl with a little olive oil
- ¼ of a red onion
- Red wine vinegar
Marinate lamb in oil, oregano, coffee and lemon for at least 3 hours. Do this in a covered container in the fridge. You can add chilli if you like.
Cook lamb in coconut oil (1-2 teaspoons) over a moderate flame. Medium is best for lamb. After you turn the lamb, add the capsicum strips to the pan.
You want them to be half-cooked
While lamb is cooking, mix in a salad bowl baby spinach, chopped macadamias and chopped red onion.
Add cooked lamb and capsicum, and toss
Dress with red wine vinegar. You won’t need additional oil.
Enjoy on it’s own, or with some gluten-free bread or sweet potato.
Did you know?
|Coffee is often used to flavour meat in European cooking. It makes for very juicy meat and a fantastic unique taste! Choosing organic coffee (also when you drink it :)) is smart as non-organic coffee typically contains over 200 chemicals and pesticides!|