Step 1

Combine lamb, garlic and oil in a medium bowl.

Step 2

Cook mushrooms and onion on a heated oiled grill plate (or grill or barbecue) until browned and just tender; season. Remove from heat; cover to keep warm.

Step 3

Cook lamb on heated oiled grill plate for 10 minutes or until cooked as desired. Remove from heat; rest, covered, for 5 minutes before slicing.

Step 4

Meanwhile, make spinach pesto dressing. Place ingredients in a small screw-top jar; shake well to combine.

Step 5

To make green pesto dressing, place ingredients in a small screw-top jar. Shake well to combine.

Step 6

Place mushrooms and onion in a large bowl with tomatoes, radicchio, rocket and reserved marinating oil; toss gently to combine. Season to taste.

Step 7

Add lamb to salad; toss to combine. Arrange salad on a large serving platter. Top with crumbled cheese; drizzle with dressing and sprinkle with micro cress.