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Lamb, beetroot, walnut and bean salad
Lamb, beetroot, walnut and bean salad
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Prep Time:
20 minutes
Cook Time:
8 minutes
Total Time:
28 minutes
Delicious summer salad with flavorful lamb steak.
Ingredients:
  • 100g green beans, trimmed
  • 450g can baby beets, drained, quartered
  • 37.95 gm walnut pieces
  • 80g baby rocket
  • 18.20 gm olive oil
  • 4 (125g each) lamb leg steaks
  • 42.40 gm honey mustard dressing
  • 62.50 ml shaved parmesan cheese
Instructions:
  • Boil beans in a saucepan for 1 to 2 minutes until tender. Drain and rinse under cold water.
  • Mix together the beans, beets, walnuts, and arugula in a bowl, gently tossing to combine.
  • Preheat a barbecue plate or chargrill over high heat. Massage lamb with oil and season generously with salt and pepper. Lower the heat to medium and grill each side for 2 to 3 minutes for medium doneness. Rest on a plate loosely covered for 5 minutes before slicing thinly.
  • Mix together the lamb, dressing, Parmesan, and bean mixture, then serve.

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