Agnolotti, Sugar Snaps & Bocconcini Salad with Lamb Cutlets
Perfect for summer, this fresh and simple salad is perfectly balanced against succulent lamb cutlets.
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Preparation Time
10 minutes
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Cooking Time
10 minutes
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Serves
4
1/3 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/2 cup fresh basil leaves, roughly chopped
12 lamb cutlets, fat trimmed
375g pack Latina™ Fresh Ricotta & Spinach Agnolotti
200g sugar snap peas, trimmed and blanched
200g red capsicum, sliced into strips
110g (1/2 x tub) bocconcini, roughly torn
Freshly cracked pepper, for serving
1. For the dressing, combine vinegar, oil and basil in a screw-top jar. Shake well. Toss lamb cutlets with 2 tablespoons of dressing, cover and marinate for 10 minutes.
2. Meanwhile, add fresh Latina agnolotti to large saucepan of boiling water. Return to the boil and cook, stirring occasionally,for 5 minutes or until al dente. Drain and cool slightly.
3. Gently combine agnolotti, peas, capsicum and remaining dressing in a serving bowl. Top with bocconcini.
4. Preheat barbecue hotplate or grill, or large frying pan and cook lamb for 2-3 minutes each side, or until cooked to your liking. Sprinkle salad with pepper and enjoy with cutlets.
The following products might work well with this recipe: