This tasty salad is ideal as an elegant starter or as part of a healthy lunch.
Ingredients
- 500g lamb backstraps
- 1/3 cup olive oil
- 100g baby spinach leaves
- 75g feta, crumbled
- 425g can baby beets, drained, halved
- 1/3 cup walnuts, toasted
- 1 tablespoon red wine vinegar
Method
- Step 1Preheat a barbecue plate or chargrill over medium-high heat. Brush lamb with 1 tablespoon of oil. Season with salt and pepper. Cook lamb for 5 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover with foil. Set aside for 5 minutes to rest.
- Step 2Combine spinach, feta, beets and walnuts in a large bowl. Thinly slice lamb. Add to salad. Toss to combine.
- Step 3Combine vinegar and remaining oil in a jug. Season with salt and pepper. Drizzle over salad. Serve.
Nutrition
2093 kj
Energy
38g
Fat Total
9g
Saturated Fat
4g
Fibre
33g
Protein
92mg
Cholesterol
467.03mg
Sodium
6g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
- Author: Annette Forrest and Jenny Fanshaw
- Image credit: Steve Brown
- Publication: Super Food Ideas
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