Ma Prenzel's Mint & Rosemary Vinaigrette

Prenzel Courgette & Feta Salad

4 Courgettes 2 handfuls of rocket 100g feta ½ cup toasted slivered almonds Ma Prenzel's Mint and Rosemary Vinaigrette Peel the courgettes length wise to make ‘ribbons’.  Cook the strips on a oil coated griddle pan or sauté pan for a couple of minutes until soft, allow to cool a little. Crumble the feta into a bowl with the rocket and almonds then add the courgettes.

Drizzle with Ma Prenzel's Mint and Rosemary Vinaigrette, toss together and serve.
 

Ma Prenzel's Warm Lamb Salad  

2 TBSP Ma Prenzel's Mint and Rosemary Vinaigrette 600g lamb back strap 600g pumpkin, peeled, seeds removed and cut into 3cm cubes 1 bunch of asparagus, trimmed and cut into thirds (when in season) or 2 courgettes sliced on an angle 2 TBSP Prenzel Garlic Infused Rice Bran Oil 1 red onion, sliced 60g rocket 35g feta Ma Prenzel's Mint and Rosemary Vinaigrette to drizzle over the salad

Pre heat the oven to 200°C, Line a large baking tray with baking paper.  Coat the lamb with the Ma Prenzel's Mint and Rosemary Vinaigrette, cover and refrigerate.

Place the pumpkin on a baking tray, drizzle with Prenzel Garlic Infused Rice Bran Oil and roast for 30—35 minutes until golden.  Preheat a BBQ or fry pan.  Lightly spray the asparagus or courgette and onion with oil, cook for 3 to 4 minutes or until tender.

Remove the lamb from the marinade and BBQ for 3 to 4 minutes on each side or until cooked to your liking.  Let it stand for 5 minutes then thinly slice.

Add the rocket, feta, pumpkin and onion into a bowl, drizzle with Ma Prenzel's Mint and Rosemary Vinaigrette and toss gently to combine.  Place the salad on a serving plate, top with the sliced lamb and serve.