Seared lamb salad with beetroot and mint
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Time to make:
20 mins, prep 5 mins, cook 15 mins
$3.72 per serve
(at time of publication)
Full ingredients list:
- cooking oil spray
- 500g lamb fillets (about 4)
- 1 1/2 cups couscous
- 1 head cos lettuce, shredded
- handful fresh mint, chopped
- 100g reduced-fat feta, diced
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 225g can beetroot, drained, sliced
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a frying pan with oil and place over high heat. Sear lamb on each side until browned, then cook for 4–5 minutes or until cooked to your liking. Remove from heat and wrap in foil to rest and keep warm.
Step 2 Meanwhile, place couscous into a bowl with 1½ cups boiling water. Cover and leave for 5 minutes, then fluff with a fork.
Step 3 Toss lettuce, mint and feta together in a large salad bowl. Drizzle with balsamic and olive oil.
Step 4 Divide couscous between 4 plates. Top with salad, beetroot and thinly sliced lamb.
Replace the beetroot with chickpeas or lentils and sultanas. Serve lamb with Moroccan spice and plain yoghurt.
About this recipe
First published: March 2010