Chef Justin Morrow Spinach salad with za’atar Dressing
- Prep time 10Min
- Cook time 10Min
- Technique
- Meat Lamb
- Cut Loin
- Serves 0
A vibrant salad featuring Aussie grass-fed lamb marinated in a pomegranate and za'atar mixture, served with spinach, figs, feta, and a tangy pomegranate vinaigrette.
Ingredients
For the Salad:
- 450g Aussie grass-fed lamb boneless eye of loin
- 225g baby spinach
- 2 ripe tomatoes, cut into chunks
- 115g crumbled feta
- 4 dried figs, sliced
- 60g pomegranate arils
For the Marinade:
- 1 tablespoon za'atar
- 2 tablespoons pomegranate molasses
- 60ml olive oil
- Salt and pepper
For the Vinaigrette:
- 120ml olive oil
- 2 tablespoons pomegranate molasses
- 45ml red wine vinegar
- 1 tablespoon za'atar
Method
- Marinate the lamb in 1 tablespoon za’atar, ¼ cup oil, 2 tablespoons pomegranate molasses, and salt and pepper to taste.
- Heat a skillet on medium-high heat, add some oil, and sear to rare or medium-rare. Depending on desired doneness, roast in the oven to finish.
- Make a vinaigrette with the remaining olive oil, molasses, and red wine vinegar. Season to taste with za’atar, salt, and pepper.
- For each salad, toss together 2 ounces spinach, ½ tomato, 2 tablespoons feta, and 1 fig with 2 tablespoons vinaigrette. Plate and top with 4 ounces lamb and 1 tablespoon pomegranate arils. Drizzle with some more vinaigrette.
