This month’s conscious curator shared with us the recipe for her signature dish: a sweet and savory salad that covers all the macros. Lauren Williams’s lamb and strawberry is a sure-fire win for meat eaters, and makes a pretty beautiful addition to a summer spread.

Lamb & Strawberry Salad

Serves two

Ingredients 

Lamb backstrap  (marinated with your choice of marinade)

1 zucchini

½ Cucumber

1 handful of green beans

1 punnet of strawberries

1 handful of spinach

1 handful of iceberg lettuce

1 handful of walnuts

1/2 pack of soft goat cheese

1/2 handful of fresh mint

Mustard Dressing

Method (do in this order – presentation is all about the layers)

Chop spinach and lettuce and place on plates as the base of the salad

Cut cucumber into thin slices, add to plate

Pan-fry sliced zucchini and green beans, add to plate

Cut strawberries into thin slices, add to plate

Cook lamb to medium rare, slice thinly and add to plate

Spread small chunks of goats cheese and a handful of crushed walnuts over plate

Sprinkle a good amount of cut french mint over plate

Drizzle in mustard dressing to serve