Balsamic marinated lamb and beetroot salad
Allergen – Contains dairy. Gluten, egg and nut free.
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g
Best choice
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.
Each serve provides
Nutrients | Per serve |
---|---|
Weight (g) | 396.24 |
Energy (kJ) | 1648.56 |
Protein (g) | 38.30 |
Total fat (g) | 18.82 |
Saturated fat (g) | 7.50 |
Carbohydrate (g) | 13.90 |
Sugars (g) | 13.76 |
Dietary fibre (g) | 6.91 |
Sodium (mg) | 849.98 |
Estimation only.
Additional resources
Healthy choices: policy directive for Victorian public health services overview
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Healthy choices: policy directive for Victorian public health services
Government guidelines
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Organisational Policy Template
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Food Service Provider Contract Template
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Healthy BBQ sample menu and event planner
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Healthy choices: policy guidelines for hospitals and health services
Government guidelines
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