1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
800g lamb fillets
1 small red onion, chopped finely
2 small plum tomatoes, chopped coarsely
60g baby spinach leaves, shredded finely
2 x 300g cans four-bean mix, rinsed, drained
1/4 cup firmly packed fresh coriander leaves
1/4 cup firmly packed fresh flat-leaf parsley
1/3 cup bottled vinaigrette
Method:
Using hands, rub combined spices onto lamb; cook lamb on heated oiled grill plate (or grill or
barbecue) until browned and cooked as desired. Cover; stand 5 minutes, slice thickly.
Meanwhile, place remaining ingredients in large bowl; toss gently to combine. Serve salad topped
with lamb.
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