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.
300-400g lamb medallions or rump
4 Tbsps olive oil
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
¼ clove of garlic
Salt and pepper
- 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.
- 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.
- 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.
- 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