Lamb & Beetroot Salad

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

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 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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