Tuesday, March 19, 2013

Lamb and Roasted Beetroot Salad

Ingredients (Serves 2)

300g lamb backstrap
1 fresh beetroot
1 tsp olive oil
4 spears of asparagus, steamed
1/2 red onion, sliced
2 cups baby spinach
handful parsely chopped
1 tbsp toasted pine nuts

Tzaziki dressing 
1/2 lebanese cucumber, grated
1/2 cup Greek yoghurt
1/2 clove garlic, crushed
handful mint leaves, chopped
1/2 lemon, squeezed

  • Preheat oven to 180 degrees
  • Peel and slice beetroot, toss in olive oil and season with salt and pepper
  • Place on a baking tray and roast in the oven for 45min to an hour
  • To make the dressing, squeeze all liquid out of cucumber after grating
  • Add all other dressing ingredients and season with salt and pepper to taste
  • Refrigerate until ready to serve
  • Heat non-stick frypan or griddle pan
  • Cook lamb backstrap for a few minutes either side depending on thickness
  • Allow to rest while arranging salad ingredients on your plates
  • Add roasted beetroot, sliced lamb and top with the pine nuts
  • Serve with your tzaziki dressing
  • Enjoy

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