Grilled Lamb Salad with Mint Pear and Honey Dressing

Salad
100g trimmed lamb back strap
Handful of baby spinach
3 button squash
1⁄2 cup sunflower seeds
1⁄4 cup dried apricots
Wedge of brie cheese

Dressing
1 egg white
2 ripe pears, peeled
2 tbsp honey
1⁄4 bunch of mint
200ml vegetable oil
80ml champagne or white
wine vinegar
1 tsp Dijon mustard

1. For the dressing gently heat the vinegar, dissolve the honey and half the     amount of mint with the vinegar. Blend the mustard, pears and egg white in a     processor. Combine all the ingredients and add the remaining mint and     process. Slowly add oil. Add lukewarm water, if needed, to thin mixture.

2. Seal the lamb in a hot pan until medium rare. Slice squash and grill in pan, cut     brie into pieces, toss with the rest of the salad ingredients into a bowl.

3. Slice the lamb back strap. Combine the dressing and salad and put on the     plate with the lamb on top. Serve with sourdough.