Photo of Lamb, beetroot, rocket and freekeh salad by WW

Lamb, beetroot, rocket and freekeh salad

7
7
4
SmartPoints® value per serving
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Moderate

Ingredients

dry freekah

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

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.

Notes

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

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