Lamb, mint & beetroot salad
- 3 fresh beetroot
- 240g lean trim lamb steak
- Sea salt and freshly ground black pepper
- 2 tsp olive oil
- 2 tsp wholegrain mustard
- 2 tsp balsamic vinegar
- 2 tsp honey
- 2 cups baby spinach
- ½ cups fresh mint
- 50g bocconcini, sliced
Place the beetroot and 1 litre of boiled water in a medium saucepan. Bring to the boil again, then cover and cook over medium heat for 15 minutes or until a skewer can be easily inserted into the beetroot.
Drain and allow to cool slightly. Push at the beetroot skin so it slides off, then cut into ½-cm slices and set aside.
Meanwhile, season the lamb and coat with 1 tsp of oil. Heat a non-stick frying pan or barbecue grill over high heat, add the lamb and grill for 2-3 minutes each side or until cooked to your liking. Set aside on a plate and rest in a warm place for 3-4 minutes.
Mix the mustard, balsamic vinegar, honey and remaining oil in a bowl and toss through the beetroot slices, then place on a serving plate. Cut the lamb into ½-cm slices and add to the beetroot. Add the baby spinach leaves, mint and bocconcini. Drizzle over any remaining dressing and serve.