Lamb, Beetroot and Feta Salad

Lamb, Beetroot and Feta Salad

Australia Day is Thursday 26th January this year and like years before, it’s a public holiday that the majority of people choose to spend with family or friends, having a barbecue with that most traditional of Australia Day meats; lamb! If this is you, check out this Lamb, Beetroot & Feta Salad – it’s super tasty and will be a big hit! It also happens to be gluten-free! 

💡 Lamb backstraps are high in protein, iron, Vitamin B12 and very low fat (low saturated fat) cuts. This recipe is gluten free.

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Ingredients

🍽 Serves: 4 | ⏱ 25 minutes

• 1/3 cup olive oil

• 1/4 cup white wine vinegar

• 1tbs dijon mustard

• 500g lamb backstrap

• 2 tbsp olive oil

• 1 tbsp dried rosemary

• 2 Tbsp olive oil

• 200g baby spinach leaves

• 1/2 red onion, thinly sliced

• 450g baby beetroot, rinsed, drained and quartered

• 50g feta or goats cheese

• 1/2 cup toasted nuts

Method

1.  Combine olive oil, vinegar and mustard in a jar and shake well to combine

2.  Spray lamb with oil and season with salt pepper and rosemary

3.  Heat oil in pan on high heat. Cook lamb pieces for 3 – 5 min each side for medium. Remove from the pan and cover with foil

4.  Meanwhile place spinach leaves on your serving platter, top with onion, beetroot and feta

5.  Top salad with dressing & toss to combine

6.  Thinly slice the lamb, place on salad bed and sprinkle toasted nuts on top (we suggest walnuts, almonds or cashews)

💡 If you’re not a fan of lamb, you can substitute with a solid few pieces of salmon or barramundi seasoned with a simple store-bought pesto.

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