Photo: Natalie Boog
- ¼ small watermelon (cut into 2cm pieces)
- 2 large kiwifruit (cut into wedges)
- 1/2 small red onion (sliced)
- 60g baby rocket leaves
- 1 tbsp sherry vinegar
- 2 tbsp hazelnut oil
- 1/2 tsp Dijon mustard
- salt and pepper
- 200g ricotta
- 12 lamb cutlets
Combine ¼ small watermelon (cut into 2cm pieces), kiwifruit (cut into wedges), onion (sliced) and baby rocket leaves in a large bowl.
Whisk 1 tbsp sherry vinegar, 2 tbsp hazelnut oil, 1/2 tsp Dijon mustard, salt and pepper.
Pour dressing over salad and toss gently.
Divide salad between plates and crumble over ricotta. Cook cutlets on a preheated hot barbecue or char-grill until medium-rare or cooked to your liking.
Serve cutlets with watermelon salad and jacket potatoes.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
- Main Ingredients - Lamb
- Cuisine - Modern Australian
- Course - Lunch