Salad | Bunbury Farmers Market

Open Tzatziki Lamb Sandwich

Ingredients:
6 Lamb Rump Steaks
2 teaspoons fresh garlic, crushed
Dob of butter
2 tablespoons extra virgin olive oil
Salad
1 Lebanese cucumber, finely sliced
3 Tomato, sliced
½ bag Rocket leaves
Serving Suggestion
Turkish bread
1 tub Olive Branch Gourmet Tzatziki

Method:
Heat your fry pan and add butter and oil. When sizzling add lamb steak to the pan and spread the crushed garlic over the top of the steak. Allow to cook for 3 – 4 minutes. Turn steak once and continue cooking until cooked to your liking. Remove from heat. Mix all salad ingredients together. To serve, place warmed Turkish bread on plate, top with salad. Slice lamb and arrange on top of salad. Drizzle with Tzatziki.

Serves: 6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Warm Asparagus, Egg & Cashew Salad

Ingredients:
6 boiled mega eggs, chopped
4 cups asparagus, chopped
2 cups red capsicum, chopped
2 cups spring onions, chopped
1 punnet grape tomatoes
1 cup roasted cashews
1 dessertspoon basil
1 splash olive oil
1 teaspoon garlic
Salad dressing
Salt and pepper

Cooking Method:
Heat wok or pan and add oil. Sauté all the ingredients (except the eggs and tomatoes) for one minute. Garnish with grape tomatoes and boiled eggs, pour over a salad dressing of your choice and serve with Turkish bread.

Note:
For more recipes & cooking tips, please see Darryl or the girls at the Farmers Market.
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