Baby beet, lamb and spinach salad Recipe
Ingredients
75g Lemnos Full Cream Fetta, crumbled
425g can baby beets, drained, halved
1/3 cup walnuts, toasted
1 tablespoon red wine vinegar
500g lamb backstraps
1/3 cup olive oil
100g baby spinach leaves
Baby beet, lamb and spinach salad Recipe
Method
Step 1
Preheat a barbecue plate or chargrill over medium-high heat. Brush lamb with 1 tablespoon of oil. Season with salt and pepper. Cook lamb for 5 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover with foil. Set aside for 5 minutes to rest.
Step 2
Combine spinach, feta, beets and walnuts in a large bowl. Thinly slice lamb. Add to salad. Toss to combine.
Step 3
Combine vinegar and remaining oil in a jug. Season with salt and pepper. Drizzle over salad. Serve.
Ingredients
75g Lemnos Full Cream Fetta, crumbled
425g can baby beets, drained, halved
1/3 cup walnuts, toasted
1 tablespoon red wine vinegar
500g lamb backstraps
1/3 cup olive oil
100g baby spinach leaves
Baby beet, lamb and spinach salad Recipe
Method
Step 1
Preheat a barbecue plate or chargrill over medium-high heat. Brush lamb with 1 tablespoon of oil. Season with salt and pepper. Cook lamb for 5 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover with foil. Set aside for 5 minutes to rest.
Step 2
Combine spinach, feta, beets and walnuts in a large bowl. Thinly slice lamb. Add to salad. Toss to combine.
Step 3
Combine vinegar and remaining oil in a jug. Season with salt and pepper. Drizzle over salad. Serve.
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