Lamb, Beetroot and Pomegranate Salad

A recent survey commissioned by LeaderBrand and undertaken by Perceptive Research highlighted that 49 per cent of New Zealanders see beetroot as an ‘iconic part of New Zealand cuisine’, but 28 per cent wouldn’t know how to serve it in a nice meal. Try this deliciously fresh Lamb, Beetroot and Pomegranate Salad to start. 


1 head of LeaderBrand broccoli, cut into florets
½ cup frozen minted peas
400g lamb leg steak
1 tsp olive oil
1 x 250g packet LeaderBrand beetroot, chopped
1 cup cooked brown rice
¼ cup pomegranate seeds


½ cup natural unsweetened yoghurt
1 tsp honey
½ cup mint leaves, to serve


Bring a medium saucepan of water to the boil. Blanch broccoli for 30 seconds and the peas for 10 seconds, then drain and rinse in cold water.

Heat a chargrill pan on high. Rub lamb with oil and season to taste.

Cook lamb for 2-3 minutes each side, until cooked to taste. Loosely cover with foil and rest for 5 minutes, then slice.

In a small bowl combine yoghurt and honey for the dressing. Season to taste. 

Arrange the salad ingredients in a large bowl or serving platter, toss gently. Serve drizzled with dressing.

Serves 4

For more recipes go to www.leaderbrand.co.nz

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