Warm lamb, carrot and fennel salad with honey dressing
10
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
Just because it’s cold outside, it’s no excuse to steer clear of salads. This one is loaded with winter veg, succulent lamb and crunchy walnuts. Filling and delicious for either lunch or dinner.
Ingredients
Baby carrot
7 individual, Dutch variety, halved lengthways
Fennel
3 baby, thinly sliced
Olive oil
1 tbs
Lamb fillet (tenderloin), raw
320 g, (Buy 400g)
Red wine vinegar
3 tsp
Honey
3 tsp
Kale
120 g, baby variety
Beetroot, canned in brine, drained
450 g, baby variety, halved
Walnuts
⅓ cup(s), (35g), toasted, roughly chopped
Reduced fat feta cheese
75 g, crumbled
Oil spray
1 x 3 second spray(s)