Lamb, watercress and beetroot salad
- 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)
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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.
Make it gluten free: Use gluten-free dressing.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 6g
Dietary fibre 4g
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