By Gurjyote S Sethi
2 X 300 g (10 oz) fillets of lamb
2 cups firmly packed watercress leaves
4 oranges, peeled, sliced
4 radishes, trimmed, thinly sliced on a mandolin
1 small red onion, halved,thinly sliced
10 fresh dates, pitted and coarsely chopped
¼ cup (1½ oz) baby black olives
¼ cup firmly packed fresh mint leaves
2 tbsp lemon juice
2 tbsp extra virgin olive oil
2 tbsp toasted flaked almonds
Rub lamb with oil and cook over high heat in a non-stick frying pan until browned all over. Place on an oven tray and roast at 200°C (400°F) for 15 minutes. Remove from oven and rest, loosely covered, in a warm place for 10 minutes.
To make Date Salad, place orange slices in a large flat bowl, add radishes and toss gently. Top with onion, dates, olives and mint leaves. Combine lemon juice and oil and season to taste. Drizzle dressing over the salad.
Just before serving sprinkle with almonds. Place sliced lamb fillets on a bed of watercress with the Date Salad to one side.
Gurjyote Singh Sethi, Executive Chef Email: firstname.lastname@example.org