Lamb, beetroot, rocket and freekeh salad
4
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Dry freekeh
120 g, (1/2 cup)
Oil spray
2 x 3 second spray(s)
Lamb backstrap, raw
400 g, (Buy 500g), fat trimmed
Beetroot, canned in brine, drained
425 g, (1x425g can), baby, quartered
Fennel
2 small, shaved
Baby spinach
120 g
Red wine vinegar
2 tbs
Olive oil
1 tbs
Instructions
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.
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