lamb with beetroot, feta, lentil and broccolini salad

Author: Niki Bezzant - Founding Editor

Photographer: Bryce Carleton

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A hearty warm salad packed with flavour. Cook the lamb on the barbecue if you like.

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

spray oil
300g broccolini, ends trimmed (or 4 cups broccoli florets)
2 red capsicums, sliced
420g can lentils in spring water
4 cups rocketarugulaX leaves
250g cooked beetrootbeetsX, sliced (we used LeaderBrand)
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
400g lamb leg steaks
100g feta, crumbled

Instructions

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1 Spray a pan with oil and place over a high heat. Add broccolini and capsicum and cook, stirring, for 4-5 minutes, until browned and starting to char. Add lentils and cook, stirring, for 2 minutes.

2 In a bowl, place mixture. Add rocket, beetroot and dressing made from olive oil, balsamic vinegar and mustard.

3 Return pan to heat and spray with oil. Add lamb steaks, cooking for 2-3 minutes each side for medium rare.

4 Cut steaks into thick slices. Serve on top of salad, garnished with feta and black pepper.

Variations

Make it gluten free: Check mustard is gluten free.

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 420 cal

Kilojoules 1760 kJ

Protein 33 g

Total fat 21 g

Saturated fat 6 g

Carbohydrates 20 g

Sugar 14 g

Dietary fibre 10 g

Sodium 530 mg

Calcium 170 mg

Iron 4 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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