This salad is perfect for a healthier winter option. It is packed full of great vegetables and delicious New Zealand lamb from our Westmeat butcher store. Beetroot and feta are great flavours that really compliment the lamb. Very easy and pretty quick to whip up so it is the perfect mid week meal. Enjoy!
- 3 New Zealand lamb steaks (around 400g-500g)
- 1 Tbsp cumin powder
- 1 Tbsp dried rosemary
- 1 tsp ground coriander
- 1 tsp chilli powder
- 1 tsp garlic granules
- Salt and pepper to season
- 3 beetroot, peeled and cut into wedges
- 6 yams, top and tail then quarter lengthwise
- 1 tsp olive oil
- 1 head broccoli, cut into heads
- 2-3 cups baby spinach, rinsed
- 100g feta, cubed
- 2 Tbsp balsamic vinegar
- 1/2 red onion, thinly sliced
- handful of pumpkin seeds
- 2 Tbsp fresh rosemary
Preheat oven to 200°C.
Place lamb, cumin, rosemary, coriander, chilli, garlic, salt and pepper into a bowl. Rub spices into lamb and set aside.
Place beetroot wedges into boiling salted water for 5 minutes to soften then drain and place in an oven tray with the yams and a little olive oil and salt and pepper. Bake for 25 minutes.
Bring a pot of salted water to the boil. Add broccoli and blanch for 1 minute, remove, run through cold water then drain and set aside.
Fry lamb steaks in a heated fry pan for 2 1/2 minutes each side or to your own liking. Set aside to rest for 5 minutes then slice into strips.
Layer spinach on the bottom of salad plate, drizzle a little balsamic over the top. Then continue to layer broccoli, beetroot, yams, feta, red onion, pumpkin seeds, lamb pieces and fresh rosemary. Enjoy!
Serves 4-5 people