Lamb and beetroot salad with goats cheese croutons

Recipes / Salads

Detailed step-by-step description of how to cook the dish "Lamb and beetroot salad with goats cheese croutons". Try it by all means

Recipe «Lamb and beetroot salad with goats cheese croutons» presented in category Recipes / Salads, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 butternut pumpkin, deseeded, cut into 4cm wedges, 4 large single garlic cloves, Olive oil spray, 1 1/2 tbsp fresh thyme leaves, Sea salt & freshly ground pepper , 1 small bunch beetroot, trimmed, 1 small dinner roll, thinly sliced, 2 tbsp goat's cheese , 2 x 200g lamb eye of loin fillets, 1/2 cup fat-free French dressing, 1-2 tbsp fresh lemon juice, 100g mixed salad leaves.

Ingredients:

  • 1/2 butternut pumpkin, deseeded, cut into 4cm wedges 
  • 4 large single garlic cloves 
  • Olive oil spray 
  • 1 1/2 tbsp fresh thyme leaves 
  • Sea salt & freshly ground pepper 
  • 1 small bunch beetroot, trimmed 
  • 1 small dinner roll, thinly sliced 
  • 2 tbsp goat's cheese 
  • 2 x 200g lamb eye of loin fillets 
  • 1/2 cup fat-free French dressing 
  • 1-2 tbsp fresh lemon juice 
  • 100g mixed salad leaves 

Instructions

  1. Preheat oven to 180°C. Place the pumpkin and garlic on a baking tray and spray with oil. Sprinkle over half of the thyme. Season with salt and pepper. Wrap the beetroot in foil and place on the tray with pumpkin and garlic. Roast for 35-40 minutes until tender.
  2. Lay the slices of bread onto a baking tray. Spread with the goatâ??s cheese and sprinkle with the remaining thyme. Spray lightly with oil. Bake for 12-15 minutes or until golden.
  3. Preheat a chargrill pan over a medium-high heat. Spray the lamb with oil and season. Cook for 2 minutes each side, then transfer to a baking tray. Bake for a further 5-7 minutes or to your liking. Cover with foil and set aside for 5 minutes to rest before slicing.
  4. Peel the beetroot, cut into wedges. Peel garlic and place in a food processor with the dressing and lemon juice. Season. Process until smooth. Combine the pumpkin, beetroot, croutons, salad leaves, lamb and dressing to serve.