Lamb & Beetroot Salad
Recipe: #31726
April 03, 2019
Categories: Dinner, Main Dish, Lamb/Mutton, Dairy, Cheese, Australian, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Gluten-Free, No Eggs more
"From our weekday newspaper The West Australian. Times are estimated."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (353 g)
- Calories 614.5
- Total Fat - 30 g
- Saturated Fat - 12.6 g
- Cholesterol - 189.4 mg
- Sodium - 521.6 mg
- Total Carbohydrate - 9.1 g
- Dietary Fiber - 1.8 g
- Sugars - 5.8 g
- Protein - 74 g
- Calcium - 455.7 mg
- Iron - 3 mg
- Vitamin C - 22.2 mg
- Thiamin - 1.5 mg
Step by Step Method
Step 1
Heat a large, oiled non-stick frying pan over a medium to high heat and add lamb in two batches and cook for about 2 minutes on each side, or until cooked to your liking and then rest, loosely covered in foil, for 5 minutes.
Step 2
Cook haloumi in same frying pan over a medium heat, turning occasionally, for about 4 minutes, or until golden and then drain on absorbent kitchen paper.
Step 3
Combine haloumi in a bowl with beetroot and parsley and season with salt and pepper.
Step 4
Serve salad with lamb and drizzle salad with dressing and garnish with pine nuts.
Tips & Variations
No special items needed.
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