Name: Lamb, beetroot and feta salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 teaspoon vegetable or olive oil; 8 thick lamb sausages with mint and rosemary; 2 carrots, peeled, thinly sliced crosswise; 425 gram can whole baby beets, drained, halved; 150 gram baby spinach leaves; 2 tablespoon bought greek-style salad dressing; 100 gram feta, crumbled; crusty bread, to serve

Lamb, beetroot and feta salad

Serves 4

Prep

20M

Cook

10M

Total

30M

Skip to Recipe

Ingredients

1 teaspoon vegetable or olive oil

8 thick lamb sausages with mint and rosemary

2 carrots, peeled, thinly sliced crosswise

425 gram can whole baby beets, drained, halved

150 gram baby spinach leaves

2 tablespoon bought greek-style salad dressing

100 gram feta, crumbled

crusty bread, to serve

Method

1.Heat oil in a frying pan over moderate heat. Cook and turn sausages 8-10 minutes or until browned and cooked. Transfer to a cutting board. Thinly slice diagonally.

2.Meanwhile, cook carrot in boiling salted water 3 minutes or until tender. Drain. Refresh under cold water. Drain.

3.Combine sausage, carrot, beetroot and spinach in a bowl. Add dressing; toss to combine. Top with feta. Serve with crusty bread.

Drizzle salad with lemon juice instead of bought dressing. Swap lamb for beef or chicken sausages. Use kumara instead of carrot.
Note

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Ingredients

Method

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