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The ingredients needed to prepare Beetroot, Lentil & Nuts Salad with Lamb:
- Take 1/4 cup salto roasted supreme nuts (or any nuts you like)
- Provide 300 gram Lamb steaks
- Use 2 garlic cloves, crushed
- Use 2 tablespoon smoked paprika
- Take 2 tablespoon olive oil
- Take 400 gram can lentils, rinse, drained
- You need 450 gram can baby beetroot, rinsed, drained, halved
- Provide 120 gram spinach and red beetroot leaves
- Take 100 gram fetta cheese, coarsely crumbled
- Prepare 1 tablespoon red wine vinegar
- You need 2 tablespoon honey
Instructions to make Beetroot, Lentil & Nuts Salad with Lamb:
- Combine the lamb, garlic, paprika and 1 teaspoon of the oil in large bowl. Toss to combine.
- Heat a bbq grill or chargrill on medium high. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minute to rest.
- Combine the lentils, beetroot, spinach and beetroot leaves, fetta and nuts in a bowl. Whisk the vinegar, honey, and remaining oil in a bowl. Drizzle over the salad and combine. Divide among serving plates. Thickly slice the lamb and arrange on the top the salad.
Note Small black lentils are available from select delicatessens. If unavailable, substitute small green lentils. This lentil salad is healthy, luxurious, but best of all, it's quick. Use any mustard you have to hand Put the mixed leaves into a serving bowl and top with the hot lentils, the quartered beetroot and the. Put the lentils, beetroot and salad leaves into a large bowl.
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