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Spiced lamb, beetroot and feta salad

  • Time to make: 30 mins
  • Serving: 4 people
Ratings: 4.5
Ingredients

Ingredients

  • 400g lamb rump
    • 1 teaspoon ground cumin
    • 1 teaspoon smoked paprika
    • 2 cups baby beetroot, drained, rinsed, halved
    • 8 cups mesclun mixed salad greens
    • 2 cups cooked baby potatoes, cut in cubes
    • 100g reduced-fat feta cheese
    • ⅓ cup sunflower seeds
    • 2 tablespoons avocado oil
    • ½ cup fresh basil, roughly chopped
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Heat oven to 220°C. Place lamb into ovenproof dish and sprinkle with seasoning. Bake for 15-20 minutes until cooked to your liking. Remove from oven and rest.

    2 Combine remaining ingredients in a large bowl. Mix well.

    3 Divide among 4 plates and top with sliced lamb. Drizzle with avocado oil and scattered fresh basil.

    Variations

    Make it gluten free: Check ground spices are gluten free.

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