Lamb, watercress and beetroot salad

Author: Sarah Swain - Food writer, stylist and recipe creator

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Serves: 4

Time to make: 30 mins

Hands-on time: 5 mins

Ingredients

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400g baby potatoes
2 medium beetrootbeetsX, trimmed, cooked, thinly sliced
2 tablespoons olive oil
2 cups cherry tomatoes
olive spray oil
450g lamb fillet
3 cups watercress, tough ends removed
6 tablespoons oil-free French dressing
75g freshly shaved parmesan cheese (use a peeler)

Instructions

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1 Heat oven to 200°C. Place potatoes in boiling water for 5 minutes then drain. Place beetroot and potatoes on a baking tray. Drizzle with olive oil and season. Cook for 20-25 minutes. Add tomatoes for final 5 minutes of cooking.

2 Meanwhile, spray lamb with a little olive oil. Season. Sear in a non-stick pan for 8 minutes until still pink in the middle. Rest in pan and set aside.

3 In a bowl, place roasted vegetables and watercress. Add dressing and toss lightly.

4 Slice lamb and add to salad. Sprinkle parmesan on top and serve.

Serving suggestion

Crusty bread

Variations

Make it gluten free: Use gluten-free dressing.

Nutrition Info (per serve)

Calories 392cal

Kilojoules 1640kJ

Protein 36g

Total fat 15g

–Saturated fat 6g

Carbohydrates 30g

–Sugars 13g

Dietary fibre 4g

Sodium 410mg

Calcium 230mg

Iron 3.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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