Lamb, watercress and beetroot salad

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Carolyn Robertson

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Serves: 4

Time to make: 30 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

400g baby potatoes
2 medium beetrootbeetsX, trimmed, cooked, thinly sliced
2 tablespoons olive oil
2 cups cherry tomatoes
olive spray oil
450g lamb fillet
3 cups watercress, tough ends removed
6 tablespoons oil-free French dressing
75g freshly shaved parmesan cheese (use a peeler)

Instructions

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1 Heat oven to 200°C. Place potatoes in boiling water for 5 minutes then drain. Place beetroot and potatoes on a baking tray. Drizzle with olive oil and season. Cook for 20-25 minutes. Add tomatoes for final 5 minutes of cooking.

2 Meanwhile, spray lamb with a little olive oil. Season. Sear in a non-stick pan for 8 minutes until still pink in the middle. Rest in pan and set aside.

3 In a bowl, place roasted vegetables and watercress. Add dressing and toss lightly.

4 Slice lamb and add to salad. Sprinkle parmesan on top and serve.

Serving suggestion

Crusty bread

Variations

Make it gluten free: Use gluten-free dressing.

Nutrition Info (per serve)

Calories 392 cal

Kilojoules 1640 kJ

Protein 36 g

Total fat 15 g

Saturated fat 6 g

Carbohydrates 30 g

Sugar 13 g

Dietary fibre 4 g

Sodium 410 mg

Calcium 230 mg

Iron 3.5 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.

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