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Photo of Warm lamb, carrot and fennel salad with honey dressing by WW

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)

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

SERVING SUGGESTION:Crusty wholegrain bread.

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