Warm lamb, carrot and fennel salad with honey dressing
7
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.