Lamb, beetroot, rocket and freekeh salad
120 g, (1/2 cup)
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
2 small, shaved
baby spinach leaves
red wine vinegar
- 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.
- 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.
- Combine beets, fennels and spinach leaves in a large bowl.
- Add red wine vinegar, oil, sliced lamb and freekeh and gently toss to combine.