Posted by: Josie | April 27, 2008

Balsamic lamb and beetroot salad

Ingredients:

  • 2 garlic cloves, crushed
  • 1/3 cup balsamic vinegar
  • 3 lamb backstrap steaks
  • olive oil/cooking spray
  • 80g baby rocket (or mixed leaves is fine)
  • 1 medium red capsicum, chopped
  • 1 small red onion, halved, thinly sliced
  • 1/4 cup roughly chopped fresh flat leaf parsley leaves
  • 425g can baby beets, drained, halved
  • 60g feta cheese, crumbled (I used Mayers brand)


Method:

  1. Combine garlic an 2 tablespoons vinegar in a shallow glass or ceramic dish. Add lamb. Season with salt and pepper. Turn to coat. Cover and refrigerate for 15 minutes to allow flavours to develop.
  2. Heat a large frying pan over medium-high heat. Spray lamb with oil. Cook for 3 minutes each side for medium or until cooked to your liking. Slice into strips (about 1cm thick). Transfer to a plate. Cover with foil to keep warm.
  3. Combine rocket, parsley, capsicum, onion, baby beets and remaining vinegar in a large bowl.
  4. Place rocket mixture onto a serving plate, top with lamb slices and feta. Serve.


Note:
You could also sprinkle some pepitas on top too.

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