Seared smoked paprika lamb with brown rice and beetroot salad

1 Preheat oven to 200°C on fan bake.  Lightly spray beetroot with oil and bake for 20 minutes until just soft.

2 In a small saucepan bring the lemon juice, vinegar and maple syrup to the boil. Simmer for 4—5 minutes before removing from the heat and adding 1 teaspoon of olive oil to form a thin dressing.

3 Heat a large non-stick griddle pan or fry pan on a high heat. Coat lamb with paprika and sear for 2—3 minutes on each side, or until cooked to your liking. Set aside to rest while preparing the salad.

4 Cook rice following packet instructions. Lay spinach on a large serving dish and top with cooked rice and quinoa, beetroot, walnuts and crumbled feta. Dress with balsamic vinaigrette and serve salad alongside the lamb.