Try this deliciously fresh Lamb, Beetroot and Pomegranate Salad.
Ingredients
1 head of broccoli, cut into florets
½ cup frozen minted peas
400g lamb leg steak
1 tsp olive oil
250g beetroot, chopped
1 cup cooked brown rice
¼ cup pomegranate seeds
Dressing
½ cup natural unsweetened yoghurt
1 tsp honey
½ cup mint leaves, to serve
Directions
Bring a medium saucepan of water to the boil. Blanch broccoli for 30 seconds and the peas for 10 seconds, then drain and rinse in cold water.
Heat a chargrill pan on high. Rub lamb with oil and season to taste.
Cook lamb for 2-3 minutes each side, until cooked to taste. Loosely cover with foil and rest for 5 minutes, then slice.
In a small bowl combine yoghurt and honey for the dressing. Season to taste.
Arrange the salad ingredients in a large bowl or serving platter, toss gently. Serve drizzled with dressing.
Serves 4
