Lamb and beetroot salad with minty yoghurt dressing


Lamb and beetroot salad with minty yoghurt dressing

Quickly seared lamb underpins this tasty dish. Pulled together in just 20 minutes, it's a quick and healthy meal that everyone will love.


Summer Lamb Beetroot Salad 880 Wide

300-400g lamb medallions or rump
4 Tbsps olive oil
1tsp salt
¼ cup pumpkin seeds
1 butter crunch or similar lettuce
4-6 small-medium sized cooked beetroot, halved or quartered
1 cup small, colourful tomatoes, halved
About 150g feta crumbled
Small handful of mint leaves

Minty yoghurt dressing
200g yoghurt (¾ cup)
4 sprigs of fresh mint
1 lemon
¼ clove of garlic
Salt and pepper


  1. Heat a pan to medium-high. Rub the lamb in 2 tablespoons of the olive oil and sprinkle generously with salt. Cook for 3 or 4 minutes on each side until cooked to medium-rare. Set aside to rest.
  2. Wipe out the pan and add in the remaining oil. Cook the pumpkin seeds on medium for about 2 minutes until they begin to puff up and pop. Set aside to cool.
  3. To serve, arrange the lettuce leaves on a platter. Slice the rested meat and scatter over the lettuce along with the beetroot and tomatoes. Drizzle over the dressing then scatter over the pumpkin seeds, crumbed feta and mint leaves.
  4. Make the dressing by finely chopping the mint leaves and garlic. Add to a mixing bowl with the yoghurt, the zest of half a lemon, the juice of the lemon and a small pinch of salt and pepper. Mix all ingredients together and drizzle over salad.

Recipe modified from Food to Love