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Salad days are coming

GOOD X GREENLEA MEAT ADVERTORIAL:

Halfway between a fresh summery dish and something heart-warming for the cooler months, this salad is a meal in itself.

Serves 4-6 Prep time 15 mins
Cooking time 1 hour


Warm Lamb, Carrot and Beetroot Salad

2 large beetroot
5-6 carrots, peeled, sliced
3 cloves garlic, crushed
2 red onions, quartered
2 tbsp sesame seeds
2 tsp poppy seeds
1 tbsp honey, melted
1 tbsp oil
salt and pepper, to taste
2 Ovation lamb rumps
2 cups baby spinach
1 cup cooked risoni/orzo or couscous

Dressing

2 tbsp oil
1 tbsp red or white
wine vinegar
1 tsp honey
1 tsp Dijon mustard
2 tbsp mint, finely chopped
salt and pepper, to taste

To serve

¾ cup feta, crumbled
½ cup pine nuts, toasted
extra mint leaves

Preheat the oven to 200°C (180°C fan bake).

Vegetables

Cut the top and tail off the beetroot and wrap in tinfoil. Bake for an hour in the oven. Place the carrots in a roasting dish with the garlic, onions, sesame seeds, poppy seeds, honey and oil. Mix to coat evenly and season generously. Bake in the oven along with the beetroot for the last 30 minutes. Remove everything and set aside. Increase the oven temperature to 210°C (200°C fan bake).

Lamb

Season the lamb rumps with salt and pepper. Heat a little oil in a frying pan over a high heat. Add the lamb, fat side down, cook for a few minutes until browned, crispy, and most of the fat is rendered out. Turn over and cook for another couple of minutes to brown the other side. Transfer to a roasting pan and roast in the oven for 13-15 minutes for medium. Remove from the oven, cover loosely with foil and rest for at least 10 minutes before slicing thinly across the grain.

Dressing

Whisk the ingredients together and season to taste. Mix the spinach and cooked risoni/orzo or couscous in a bowl with half the dressing. To serve Rub the skin off the beetroot with your fingers and slice into thin wedges. Season with salt and pepper. Spoon some risoni/orzo/couscous mixture on to plates or bowls, then top with the carrots, beetroot and sliced lamb. Sprinkle with the feta, pine nuts and extra mint then drizzle with a little more dressing.

To serve

Rub the skin off the beetroot with your fingers and slice into thin wedges. Season with salt and pepper. Spoon some risoni/orzo/couscous mixture on to plates or bowls, then top with the carrots, beetroot and sliced lamb. Sprinkle with the feta, pine nuts and extra mint then drizzle with a little more dressing.

Order the best meat online from Greenlea here and enjoy door-to-door service.

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