Spiced lamb, sweet potato and walnut salad

Cooking Salads Spiced lamb, sweet potato and walnut salad

In-season sweet potato adds flavour and texture to salads, like this gluten free spiced lamb version.

Lables: Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper. Place potato, in a single layer, on tray. Spray with olive oil. Season with salt and pepper. Roast for 25 to 30 minutes or until golden and tender. Set aside.
  2. Combine cumin and coriander in a shallow dish. Season with salt and pepper. Add lamb. Turn to coat.
  3. Heat oil in a large, non-stick frying pan over medium-high heat. Cook lamb for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover. Set aside for 5 minutes. Thinly slice.
  4. Meanwhile, make vinaigrette Place oil, vinegar and honey in a bowl. Whisk to combine.
  5. Place spinach, walnuts, feta, potato and lamb in a large bowl. Drizzle with vinaigrette. Toss to combine. Serve.

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250g white sweet potato, peeled, cut into 1cm cubes
250g orange sweet potato, peeled, cut into 1cm cubes
Olive oil cooking spray
1 tsp ground cumin
1 tsp ground coriander
400g lamb leg steaks
1 tbsp olive oil
80g baby spinach
1/4 cup walnuts
40g feta, crumbled
1/4 cup olive oil
2 tbsp white wine vinegar
1 tbsp honey

Adv

Autors
Preparation time
20
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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