Agnolotti, Sugar Snaps & Bocconcini Salad with Lamb Cutlets

Agnolotti, Sugar Snaps & Bocconcini Salad with Lamb Cutlets

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20 Minutes Prep
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4 Servings

Perfect for summer, this fresh and simple salad is perfectly balanced against succulent lamb cutlets. The recipe serves 4 and only takes 20 minutes to make.

Ingredient List

  • Small check mark in a circle icon ¹⁄3 cup balsamic vinegar
  • Small check mark in a circle icon ¹⁄4 cup extra virgin olive oil
  • Small check mark in a circle icon ¹⁄₂ cup roughly chopped fresh basil leaves
  • Small check mark in a circle icon 12 lamb cutlets with fat trimmed
  • Small check mark in a circle icon 375g pack Latina™ Fresh Ricotta & Spinach Agnolotti
  • Small check mark in a circle icon 200g trimmed and blanched sugar snap peas
  • Small check mark in a circle icon 200g red capsicum sliced into strips
  • Small check mark in a circle icon 110g roughly torn bocconcini
  • Small check mark in a circle icon Freshly cracked pepper for serving

Preparation

  1. For the dressing, combine vinegar, oil and basil in a screw-top jar. Shake well. Toss lamb cutlets with 2 tablespoons of dressing, cover and marinate for 10 minutes.
  2. Meanwhile, add Latina™ Fresh Agnolotti to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 5 minutes or until al dente. Drain and cool slightly.
  3. Gently combine agnolotti, peas, capsicum and remaining dressing in a serving bowl. Top with bocconcini.
  4. Preheat barbecue hotplate or grill, or large frying pan and cook lamb for 2-3 minutes each side, or until cooked to your liking. Sprinkle salad with pepper and enjoy with cutlets.