Lamb, beetroot, walnut and bean salad

Cooking Salads Lamb, beetroot, walnut and bean salad

The crisp flavours of this lamb steak salad are just perfect for the summer weather.

Lables: Fish free Gluten free Shellfish free Soy free Wheat free
  1. Cook beans in a saucepan of boiling water for 1 to 2 minutes or until tender. Drain. Rinse under cold water. Drain.
  2. Combine beans, beets, walnuts and rocket in a bowl. Gently toss to combine.
  3. Heat a barbecue plate or chargrill over high heat. Rub both sides of lamb with oil. Season with salt and pepper. Reduce heat to medium. Cook for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely. Set aside for 5 minutes. Thinly slice.
  4. Combine lamb, dressing, parmesan and bean mixture. Serve.

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100g green beans, trimmed
450g can baby beets, drained, quartered
1/3 cup walnut pieces
80g baby rocket
1 tbsp olive oil
4 lamb leg steaks
2 tbsp honey mustard dressing
1/4 cup shaved parmesan cheese

Adv

Autors
Preparation time
20
Cooking time
8
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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