Get 3 months FREE*
Start today
Photo of Lamb, beetroot, rocket and freekeh salad by WW

Lamb, beetroot, rocket and freekeh salad

5 - 7
PersonalPoints™ per serving
Total Time
20 min
5 min
15 min


Dry freekeh

120 g, (1/2 cup)

Oil spray

2 x 3 second spray(s)

Lean lamb backstrap

400 g, (Buy 500g), fat trimmed

Beetroot, canned in brine, drained

425 g, (1x425g can), baby, quartered

Fennel bulb(s)

2 small, shaved

Baby spinach leaves

120 g

Red wine vinegar

2 tbs

Olive oil

1 tbs


  1. Cook freekeh in a saucepan of boiling water, following packet instructions. Drain. Meanwhile, lightly spray a large frying pan with oil and heat over medium-high heat.
  2. Season lamb with salt and pepper. Cook lamb for 3-4 minutes each side or until cooked as desired. Transfer to a plate to rest for 5 minutes before thinly slicing.
  3. Combine beets, fennels and spinach leaves in a large bowl.
  4. Add red wine vinegar, oil, sliced lamb and freekeh and gently toss to combine.


SERVING SUGGESTION: Soft goat’s cheese to sprinkle on salad.