Lamb Salad Minted

Serves 4

500g lamb fillets
1 tablespoon olive oil
1 red lettuce
60g cherry tomatoes
1/4 cup olive oil extra
1 tablespoon white wine vinegar
1/2 teaspoon French mustard
1 tablespoon chopped mint
1/2 teaspoon sugar
100g cheese (not feta)
1 tablespoon olive oil, extra

Trim fat off lamb and stir fry lamb. Let cool.
Wash and dry lettuce and tear into bite size pieces.
Arrange lettuce on individual plates, add cherry tomatoes and lamb slices on top.
Place the oil, vinegar, mustard, mint and sugar in a screw-top jar and shake well.

Drain the cheese and cut into fingers about 1cm thick and 4 cm long. Pat dry with paper towels.
add the cheese and cook for 2 minutes or until golden.
Arrange the warm cheese on top of salad, shake dressing again briefly, drizzle over salad and serve immediately.