Name: Lamb & beetroot rice salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 broccolini, trimmed and halved; 1/2 cup frozen minted peas; 400 gram lamb leg steak; 1 teaspoon olive oil; 250 gram pre-cooked beetroot, chopped; 1 cup cooked brown rice; 2 tablespoon pomegranate seeds; Dressing; 1/2 cup natural yoghurt; 1 teaspoon honey

Ingredients

1 broccolini, trimmed and halved

1/2 cup frozen minted peas

400 gram lamb leg steak

1 teaspoon olive oil

250 gram pre-cooked beetroot, chopped

1 cup cooked brown rice

2 tablespoon pomegranate seeds

Dressing

1/2 cup natural yoghurt

1 teaspoon honey

Method

Lamb & beetroot rice salad

1.Bring a medium saucepan of water to the boil. Blanch broccolini for 30 seconds and the peas for 10 seconds, then drain and rinse in cold water.

2.Heat a chargrill pan on high. Rub lamb with oil and season to taste. Cook 2-3 minutes each side, until cooked to taste. Loosely cover with foil and rest for 5 minutes, then slice.