lamb with beetroot, feta, lentil and broccolini salad
- 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
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.
Make it gluten free: Check mustard is gluten free.
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)
Total fat 21g
–Saturated fat 6g
Dietary fibre 10g
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