Summer lamb and beetroot salad
Quickly seared lamb underpins this tasty dish, making it perfectly adequate for dinner. Pulled together in just 20 minutes, it's a quick and healthy meal that everyone will love.
- 20 mins preparation
- Serves 2
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Ingredients
- 300-400 g lamb medallions or rump
- 4 tbsp olive oil
- 1 tsp sea salt
- 1/4 cup pumpkin seeds
- 1 butter crunch or similar lettuce
- 4-6 small-medium sized cooked beetroot, halved or quartered
- 1 cup small, colourful tomatoes, halved
- Small handful mint leaves
Dressing
- 4 tbsp balsamic vinegar
- 2 tbsp olive oil
- Squeeze of lemon juice
- Salt and black pepper, to taste
Method
- 1Heat a pan to medium-high. Rub the lamb in 2 tablespoons of the olive oil and sprinkle generously with salt. Cook for 3 or 4 minutes on each side until cooked to medium-rare. Set aside to rest.
- 2Wipe out the pan and add in the remaining oil. Cook the pumpkin seeds on medium until they begin to puff up and pop – about 2 minutes. Set aside to cool.
- 3Make the dressing by shaking all the ingredients in a jar.
- 4To serve, arrange the lettuce leaves on your favourite platter. Slice the rested meat and scatter over the lettuce along with the beetroot and tomatoes. Drizzle over the dressing, then scatter over the pumpkin seeds and mint leaves.
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