Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, beetroot, lentil & nuts salad with lamb. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Beetroot, Lentil & Nuts Salad with Lamb is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Beetroot, Lentil & Nuts Salad with Lamb is something which I’ve loved my whole life. They are fine and they look wonderful.
Serve this tasty beetroot, chickpea and lentil tabbouleh as a side dish or vegan main. It's healthy, gluten-free, low-calorie and three of your five-a-day. If not using pre-cooked lentils, cook the lentils following pack instructions, drain and leave to cool.
To get started with this recipe, we have to prepare a few components. You can cook beetroot, lentil & nuts salad with lamb using 11 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Beetroot, Lentil & Nuts Salad with Lamb:
- Prepare 1/4 cup salto roasted supreme nuts (or any nuts you like)
- Get 300 gram Lamb steaks
- Prepare 2 garlic cloves, crushed
- Get 2 tablespoon smoked paprika
- Prepare 2 tablespoon olive oil
- Get 400 gram can lentils, rinse, drained
- Prepare 450 gram can baby beetroot, rinsed, drained, halved
- Get 120 gram spinach and red beetroot leaves
- Make ready 100 gram fetta cheese, coarsely crumbled
- Make ready 1 tablespoon red wine vinegar
- Prepare 2 tablespoon honey
I usually make beetroot stir fry with beetroots. Even the vegetarian sceptics will be coming back for Bondi Harvest's beetroot lentil burger. Heat the olive oil in a frying pan over medium heat. Beetroot Lentil Salad, Nothing goes better than beetroot and goats cheese!
Instructions to make Beetroot, Lentil & Nuts Salad with Lamb:
- Combine the lamb, garlic, paprika and 1 teaspoon of the oil in large bowl. Toss to combine.
- Heat a bbq grill or chargrill on medium high. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minute to rest.
- Combine the lentils, beetroot, spinach and beetroot leaves, fetta and nuts in a bowl. Whisk the vinegar, honey, and remaining oil in a bowl. Drizzle over the salad and combine. Divide among serving plates. Thickly slice the lamb and arrange on the top the salad.
This salad can be eaten hot or cold, on its own or as a side. Either way it is totally delicious! I enjoyed making this dish, since I always love trying out something different. I especially liked the contrasting textures in this dish, the crunchy and flavourful lentil crumble to soft and silky beetroot stir. In a medium saucepan bring the French Style Lentils, water and bay lead to boil over medium-high heat.
So that’s going to wrap it up with this special food beetroot, lentil & nuts salad with lamb recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
