Lamb, Beetroot and Pomegranate Salad

By Good Magazine

June 2, 2017

Try this deliciously fresh Lamb, Beetroot and Pomegranate Salad to start. 

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

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