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Delicious & Healthy Recipes

Balsamic lamb and beetroot salad

Ingredients

Lighten up with this week’s winner of the food fight.

Ingredients (serves 4):

2 garlic cloves, crushed

1/3 cup balsamic vinegar

3 (400g) lamb leg chops, trimmed

Olive oil cooking spray

80g baby rocket

1 medium red capsicum (bell pepper), chopped

1 small red onion, halved, thinly sliced

1/4 cup roughly chopped fresh flat-leaf parsley leaves

425g can baby beets, drained, halved

60g reduced-fat feta cheese, crumbled

Instructions

Method:

Combine garlic and 2 tablespoons vinegar in a shallow glass or ceramic dish.

Add lamb. Season with salt and pepper. Turn to coat. Cover and refrigerate for 15 minutes to allow flavours to develop.

Heat a large frying pan over medium-high heat. Spray lamb with oil. Cook for 3 minutes each side for medium or until cooked to your liking.

Transfer to a plate. Cover with foil to keep warm.

Combine rocket, capsicum onion, parsley, baby beets and remaining vinegar in a large bowl.

Cut lamb into 1cm-thick slices.

Place rocket mixture on a serving plate. Top with lamb slices and feta.

Serve.

Notes:

For extra crunch, sprinkle salad with 1/2 cup toasted pepitas (pumpkin seeds) in step 4.

December 14, 2021

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