Now the weather is cooling down, here is a beautiful, simple warm salad to try, featuring beetroot, baby spinach and lentils. Enjoy! 

Warm Lamb, Beetroot and Lentil Salad

Serves – 4

Prep Time – 15 mins

Cooking Time – 10 mins

Ingredients –

2 x 250g lamb backstraps
Olive oil spray
1 tablespoon dried oregano
2 tablespoons olive oil
1/2 red onion, thinly sliced
450g canned baby beetroot, rinsed, drained, quartered
400g can lentils, rinsed, drained
2 tablespoons red wine vinegar
4 cups (120g) baby spinach leaves

 

Method

  1. Spray the lamb backstraps with olive oil spray, season with sea salt and freshly ground black pepper, then rub with the dried oregano.
  2. Heat 1 tablespoon oil in a frypan over high heat. Cook the lamb backstraps for 4 minutes each side for medium, or until cooked to your liking. Remove the lamb from the pan, cover loosely with foil and set aside to rest for 5 minutes.
  3. Meanwhile, return the pan to low heat and add the remaining olive oil. Add the sliced red onion, quartered beetroot and drained lentils to the pan. Toss gently for 2-3 minutes until heated through. Add the vinegar, then season to taste with a little sea salt and freshly ground black pepper.
  4. Thinly slice the lamb backstraps, then place in a large bowl with the baby spinach leaves. Add the warm beetroot and lentil mixture and gently toss to combine.
  5. Divide the salad among 4 serving plates and serve immediately.

Source – delicious.com.au