EAT SMART NUTRITION CONSULTANTS
RECIPES FROM HOLLY, KERRY, LAUREN, PETA, JOE AND PEITA
"Bored with the same old salads? Try these main meal salads which utilise the versatility of legumes in a tasty way!"
Lamb, lentil and beetroot salad (Serves 4)
500g lean lamb e.g. rump, backstrap or leg steaks
½ red onion, thinly sliced
- Spray the lamb with olive oil, season with salt and pepper to taste, then rub with oregano.
- Heat 1 tablespoon oil in a frypan over high heat. Cook the lamb for 4 mins each side, or until cooked to your liking. Remove the lamb from the pan, cover loosely with foil and set aside to rest.
- Meanwhile, return the pan to low heat and add the remaining oil. Add the onion, beetroot and lentils. Toss gently for 2-3 mins or until heated through. Add the vinegar and season to taste.
- Thinly slice the lamb, place in bowl with cucumber and spinach leaves. Add the beetroot and lentil mixture. Toss gently to combine.
- Serve immediately.
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