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Spiced lamb, beetroot and feta salad
Serves: 4
Time to make: 30 mins
Ingredients
- 400g lamb rump
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 cups baby beetroot, 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
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Instructions
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 435cal
-
Kilojoules 1820kJ
-
Protein 30g
-
Total fat 22g
-
–Saturated fat 6g
-
Carbohydrates 30g
-
–Sugars 18g
-
Dietary fibre 6g
-
Sodium 740mg
-
Calcium 200mg
-
Iron 5.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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