Dukkah lamb with beetroot and lentil salad
4 serves
20 m
10 m
Ingredients
- 500 g lean lamb steaks
- 1 tablespoon olive oil
- 2 tablespoons lemon and herb dukkah
Beetroot and lentil salad
- 500 g packet whole cooked beetroot, drained, cut into wedges
- 1 small red onion, thinly sliced
- 100 g baby rocket leaves
- 420 g can no added salt lentils, rinsed, drained
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- 100 g feta cheese, crumbled
- 1½ tablespoons pepitas, toasted
Method
Step 1
Rub lamb steaks all over with oil. Sprinkle with 2 tablespoon dukkah.
Step 2
Heat a large non-stick grill pan or barbecue grill over medium-high heat. Add lamb. Cook for about 3 minutes on each side, or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 5 minutes.
Step 3
Meanwhile, to make salad, toss beetroot with onion in a large bowl. Add rocket, lentils, oil and vinegar. Toss to combine. Transfer to a large plate. Sprinkle with feta and pepitas.
Step 4
Thickly slice lamb. Arrange over salad. Serve sprinkled with remaining dukkah.
Tips
- For a change, replace lentils with a 420 g can no added salt chickpeas.
- Check labels on dukkah and feta cheese and choose the brands lowest in sodium.
- To toast pepitas, stir in a small dry frying pan over medium-low heat for about 3 minutes or until lightly browned and fragrant.
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