Lamb & Beetroot Salad
Created by ImPat on April 3, 2019
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Recipe #31726
Ingredients
- 900 grams lamb loin chops ( mid-loin chops, 8 chops)
- 180 grams haloumi cheese (cut into 2 cm pieces)
- 250 grams beets (baby beetroot cut into wedges, packeted fresh ready to eat)
- 1 cup parsley (fresh, leaves)
- 1 cup salad dressing (creamy garlic salad dressing)
- 1 tablespoon pine nuts (toasted for garnish)
How to Make
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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.
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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.
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Step 3: Combine haloumi in a bowl with beetroot and parsley and season with salt and pepper.
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Step 4: Serve salad with lamb and drizzle salad with dressing and garnish with pine nuts.
Nutritional Facts
- 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