Spiced lamb, beetroot and feta salad

Author: Rebecca Johnston

Photographer: Devin Hart

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

400g lamb rump

1 teaspoon ground cumin

1 teaspoon smoked paprika

2 cups baby beetrootbeetsX, drained, rinsed, halved

8 cups mesclun mixed salad greens

2 cups cooked baby potatoes, cut in cubes

100g reduced-fat feta cheese

⅓ cup sunflower seeds

2 tablespoons avocado oil

½ cup fresh basil, roughly chopped

Instructions

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1 Heat oven to 220°C. Place lamb into ovenproof dish and sprinkle with seasoning. Bake for 15-20 minutes until cooked to your liking. Remove from oven and rest.

2 Combine remaining ingredients in a large bowl. Mix well.

3 Divide among 4 plates and top with sliced lamb. Drizzle with avocado oil and scattered fresh basil.

Variations

Make it gluten free: Check ground spices are gluten free.

Nutrition Info (per serve)

Calories 435 cal

Kilojoules 1820 kJ

Protein 30 g

Total fat 22 g

Saturated fat 6 g

Carbohydrates 30 g

Sugar 18 g

Dietary fibre 6 g

Sodium 740 mg

Calcium 200 mg

Iron 5.5 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.