This lamb salad is quick, easy and tastes like it has been prepared in a gourmet kitchen. Perfect!
Ingredients
- 2 x 250g lamb backstraps
- Olive oil spray
- 1 tablespoon dried oregano
- 2 tablespoons olive oil
- 1/2 red onion, thinly sliced
- 450g canned baby beetroot, rinsed, drained, quartered
- 400g can lentils, rinsed, drained
- 2 tablespoons red wine vinegar
- 4 cups (120g) baby spinach leaves
Method
- Step 1Spray the lamb backstraps with olive oil spray, season with sea salt and freshly ground black pepper, then rub with the dried oregano.
- Step 2Heat 1 tablespoon oil in a frypan over high heat. Cook the lamb backstraps for 4 minutes each side for medium, or until cooked to your liking. Remove the lamb from the pan, cover loosely with foil and set aside to rest for 5 minutes.
- Step 3Meanwhile, return the pan to low heat and add the remaining olive oil. Add the sliced red onion, quartered beetroot and drained lentils to the pan. Toss gently for 2-3 minutes until heated through. Add the vinegar, then season to taste with a little sea salt and freshly ground black pepper.
- Step 4Thinly slice the lamb backstraps, then place in a large bowl with the baby spinach leaves. Add the warm beetroot and lentil mixture and gently toss to combine.
- Step 5Divide the salad among 4 serving plates and serve immediately.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1454 kj
Energy
17g
Fat Total
4g
Saturated Fat
6g
Fibre
33g
Protein
80mg
Cholesterol
285.1mg
Sodium
7g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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