Lamb steaks with orange, beetroot and avocado salad

Method

• Step 1
  Heat a greased barbecue plate or chargrill on medium heat. Cook steaks for 4 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover with foil. Rest for 5 minutes.
• Step 2
  Peel and segment orange (see note), reserving 2 tablespoons juice. Combine reserved orange juice, oil and mustard in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
• Step 3
  Combine orange segments, salad leaves, beetroot, walnuts and avocado in a bowl. Drizzle over half the dressing. Gently toss to combine.
• Step 4
  Place steaks on plates. Serve with salad mixture and crumble over feta. Drizzle with remaining dressing. Serve.