Balsamic marinated lamb and beetroot salad
Allergen – Contains dairy. Gluten, egg and nut free.
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g
NF
Nut free
GF
Gluten free
EF
Egg free
Main meal
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Pre heat the oven to 190°C
- In a bowl put the oil, balsamic, garlic and the lamb, toss together well and allow to marinate for 30 minutes.
- Put the quartered onion on a tray along with the capsicum and cook until soft and starting to colour, approx. 20 minutes.
- Heat a flat grill or large pan and cook the diced lamb in batches, remove from grill and put in a tray, covered with foil, keep warm.
- In a bowl combine the roasted vegetables, beetroot, feta and rocket. Drizzle some of the juices from the lamb dish over the salad to dress.
- Portion onto plates and evenly distribute the lamb amongst the salad. Serve.
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The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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