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.


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