Recipe : Balsamic Lamb & Beetroot Salad

28 February 2012
















Ingredients (Serves 2 Chicks or 1 Dude)

• 1 garlic clove, crushed
• 40ml balsmic vinegar
• 200g lamb steaks
• olive oil cooking spray
• 40g baby spinach
• 1/2 medium capsicum, chopped
• 1/4 small red onion, sliced
• 1/2 lebanese cucumber
• 1/2 425g can whole beets, drained, halved
• 30g reduced fat feta, crumbled

Method

1. Grab yourself a glass of wine
2. Combine garlic and 1tblsp vinegar in a bowl and add lamb. Season with salt and pepper. Turn to coat. cover and refridgerate for 15 minutes
3. Heat a frying pan over med-high heat, spray lamb with oil and cook for 3 minutes each side or until cooked to your liking. transfer to plate, cover and keep warm.
4. Combine spinach, capsicum, onion, cucumber, beets and remaining vinegar into a bowl.
5. Cut lamb into thick slices. Place salad onto a serving plate, top with lamb slices and feta

* for a little extra crunch, add a 1/4 cup on toasted pine nuts in step 4

Calories : 244 per (chicks) serve