Grilled toast with lamb and olive aioli

Name: Grilled toast with lamb and olive aioli
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 Garlic cloves; 100 g green pitted olives; 6 TABLESPOONS Salad Mayonnaise; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Saddle of lamb (salmon); 1 TABLESPOON Olive oil; 150 g Rocket; 8 discs Sandwich bread

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 Garlic cloves
100 g green pitted olives
6 TABLESPOONS Salad Mayonnaise
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Saddle of lamb (salmon)
1 TABLESPOON Olive oil
150 g Rocket
8 discs Sandwich bread

Directions

1
For the aioli, peel the garlic and press it through a garlic press. Cut the olives into cubes. Mix mayonnaise, garlic and olives. Season with salt and pepper. Wash the meat, dab dry and season with salt and pepper.
2
Heat oil, fry meat all around for about 5 minutes. Remove from the pan and let it rest. Sort the rocket, clean, wash and spin dry. Spread slices of bread with aioli. Spread the rocket on four slices.
3
Cut the meat into thin slices and spread them evenly on the rocket. Cover with remaining toast. Grill in a contact grill for 3-5 minutes from both sides simultaneously. Cut the finished toast diagonally in half.