Beetroot, chickpea, feta and lamb salad with tamarind dressing

A satisfying beetroot, lentil, feta and lamb salad with zingy tamarind dressing.

Serves: 2

Time to make: 20 mins

Ingredients

More weights & measures

250g cooked, packaged beetrootbeetsX (we used LeaderBrand), cut in quarters
½ 400g can no-added-salt chickpeagarbanzoXsgarbanzosX, drained and rinsed
1 carrot, peeled in ribbons
2 cups rocketarugulaX leaves
2 radishes, finely sliced
60g crumbled feta
spray oil
250g lamb leg steaks
fresh mint and coriandercilantroX, to garnish (optional)
Dressing
¼ cup lemon or lime juice
1 tablespoon olive oil
1 tablespoon tamarind paste
1 teaspoon date syrup

Instructions

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1 In a bowl, place beetroot, chickpeas, carrot, rocket, radish and lentils and mix well.

2 In another bowl, combine dressing ingredients and add to vege mixture, gently stirring.

3 Spray a pan with oil and set over a high heat. Add lamb steaks and cook, turning, for 2-3 minutes each side for medium rare. Remove from pan, rest for 5 minutes, then slice.

4 Serve salad topped with lamb, feta and herbs.

Variations

Make it gluten free: Check tamarind paste is gluten free.

Make it vegan: Replace feta with Angelfood feta alternative or Savour Casheta Cashew Cheese. Use Fry’s Chargrilled Beefstyle Strips instead of lamb steaks and cook according to packet instructions.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 525 cal

Kilojoules 2200 kJ

Protein 39 g

Total fat 23 g

Saturated fat 7 g

Carbohydrates 35 g

Sugar 21 g

Dietary fibre 12 g

Sodium 630 mg

Calcium 200 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.