Recipe for Salad of Lamb Fillet with Crisp Vegetables and Herbs 
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Yield:
4 servings
Ingredients:
Amount Ingredient
4 sm Lamb fillets
2 tbl Light olive oil
4 x Good handfuls of mixed salad leaves, (rocket, frissee and Radicchio)
2 x Leaves of mint, chopped
2 sprg dill, chopped
6 x Basil leaves, chopped
2 sprg coriander, chopped
1 lrg Shallot, peeled and finely diced
2 tbl Balsamic vinegar
2 tbl Water
6 tbl Olive oil
----------------- VEGETABLES ----------------
1 sm Leek, rinsed and cut into fine strips
1 sm Red pepper, cut into cubes
1 sm Courgette, cut into cubes
50 ml Olive oil
Instructions:
Instructions: Wash and dry all of the salad leaves. Set aside. Heat the oil in a deep fryer to 180C. Deep fry the leeks until lightly browned and crisp then drain them on absorbent paper, deep fry the parsley directly afterwards and drain.

Saute the lamb fillets in the olive oil for about 2 minutes each side, season well and keep warm.

Make a vinaigrette with the balsamic vinegar, water and olive oil, toss the salads, herbs and shallots through this and season well with salt and pepper.

Serve the salad with the lamb, vegetables and a few swirls of olive oil and balsamic vinegar around the outside.

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