Warm lamb, carrot and fennel salad with honey dressing
7 individual, Dutch variety, halved lengthways
3 baby, thinly sliced
Lean lamb fillet
320 g, (Buy 400g)
Red wine vinegar
120 g, baby variety
Beetroot, canned in brine, drained
450 g, baby variety, halved
⅓ cup(s), (35g), toasted, roughly chopped
Reduced fat feta cheese
75 g, crumbled
1 x 3 second spray(s)
- Preheat oven to 200°C. Line a baking tray with baking paper. Place carrots and fennel on prepared tray. Drizzle with half the oil. Season. Bake for 30 minutes.
- Meanwhile, lightly spray a chargrill or barbecue with oil and heat on high. Cook lamb for 2 minutes each side or until cooked to your liking. Cover with foil and set aside for 2 minutes to rest before thickly slicing.
- Place vinegar, honey and remaining oil in a screw-top jar. Secure lid. Shake to combine. Arrange kale, carrot, fennel, beetroot and lamb on serving plates. Top with walnut and feta. Drizzle with dressing.