LAMB AND SPINACH SALAD

Prep time:
10 minutes
Cooking time:
20 minutes
Serves6 Energy (kCal)224
Protein18.92 Carbohydrates21.05g
Total Sugars11.34g Fat6.3g
Sat Fat2.69g Fibre4.48g
Sodium257.1g
Phase: Active 2,Active 1,Maintenance,
Dietary Requirements: Paleo,

INGREDIENTS

  • 500 gram baby potatoes, cubed
  • 1 teaspoon of canola or olive oil
  • 300 gram trim lamb fillet
  • 125 gram spinach leaves
  • 4 whole baby beets, halved
  • 1 small red onion, cut into thin wedges
  • 2 tablespoon Lemon juice
  • 100 gram fetta crumbled
  • freshly ground black pepper, to taste

Preparation

  • Cook the sweet potatoes in the oven for 15-20 minutes until soft and slightly brown.
  • Meanwhile, spray a non-stick frying pan with oil and heat.
  • Add the lamb fillet and cook for 5 minutes on each side.
  • Transfer to a plate, cover loosely with foil and set aside for 5 minutes, then cut into thin slices.
  • Toss the spinach leaves, beetroot, onion and sweet potatoes with the lemon juice
  • Arrange on serving plates, and top with the sliced lamb and fetta.
  • Season to taste, and serve.

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