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
Method
  1. Pre heat the oven to 190°C
  2. In a bowl put the oil, balsamic, garlic and the lamb, toss together well and allow to marinate for 30 minutes.
  3. Put the quartered onion on a tray along with the capsicum and cook until soft and starting to colour, approx. 20 minutes.
  4. 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.
  5. 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.
  6. Portion onto plates and evenly distribute the lamb amongst the salad. Serve.



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This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

 
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