• 80g (1/2 cup) roasted salted macadamia nuts
  • 1 tablespoon olive oil
  • 2 lamb backstraps
  • 100g mesclun lettuce
  • 1 pear, peeled, cored, cut into thin wedges
  • 1 fennel bulb, finely sliced
  • 2 tomatoes cut into wedges
  • 100g goat cheese, broken up


  • ¼ cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Dijon mustard
  • ½ clove garlic, crushed


  1. Heat the oil in a non-stick frying pan, add the backstraps and cook on high for 3 minutes on each side or until cooked the way you like it. Remove from pan and set aside for 10 minutes.
  2. Combine the mesclun, pears, fennel and tomato in a large bowl, add the dressing and toss to combine. Serve sprinkled with cheese and nuts.
  3. For the dressing: combine the oil, vinegar, mustard and garlic in a jar, shake until combined.

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