Barbecued lamb, kumara and caramelised red onion salad
Time to make: 50 mins
( Hands-on time: 15 mins )
(at time of publication)
Nutrition Info.(per serve)
500g lamb steaksground black pepper
500g unpeeled kumara,cut into small cubes
1 tablespoon olive oil
1 teaspoon dried rosemary
1 red capsicum, deseeded and sliced
4 cups baby or chopped spinach
1 red onion, finely sliced
1 teaspoon honey
100g feta cheese
Easy mint yoghurt dressing
small handful fresh mint
juice of 1 lemon
1 clove of garlic, finely diced
1 cup natural unsweetened yoghurt
Total fat 17g
Saturated fat 7g
Dietary fibre 6g
1 Season the lamb with pepper and set aside. Preheat oven to 180°C.
2 Add kumara, oil and rosemary to a roasting dish, toss well and place in the oven for 25-30 minutes until soft and golden. Meanwhile place the capsicum and spinach in a large mixing bowl and mix the dressing ingredients together in a separate bowl.
3 Heat a large griddle pan on high (or you can use the barbecue). Cook the lamb for about 4-5 minutes on each side until medium-rare and set aside to rest. Using the same pan, add the onion and cook for a few minutes until soft. Add the honey and caramelise for another minute. Remove from heat.
4 Add the roasted kumara and red onion to the salad bowl, crumble in the feta and toss well. Serve the lamb on top of the salad with a good dollop of mint yoghurt dressing.
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