500g lamb backstrap
½ cup dukkah
250g strawberries, hulled and halved
½ cup fresh mint leaves
4 cups mixed salad leaves
1 red onion, finely sliced
¼ cup extra virgin olive oil
zest and juice of a lemon
Coat the lamb backstrap in ¼ cup dukkah. Spray lightly with olive oil. Barbecue over a medium heat for 5-8 min, turning often, or if preferred cook in a large frying pan over a medium low heat. Stand covered with foil.
Combine the strawberries, mint, salad leaves and red onion. Whisk together the olive oil and lemon juice and season with pepper. Add dressing to the salad, and toss to combine. Divide between serving plates.
Slice the lamb and serve over the salad, sprinkle with remaining dukkah. Garnish with mint leaves.