Dukkah lamb with beetroot and lentil salad (for two)
2 serves
20 m
10 m
Ingredients
- 250g lean lamb steaks
- 2 teaspoons olive oil
- 1 tablespoon lemon and herb dukkah
Beetroot and lentil salad
- 250 g packet whole cooked beetroot, drained, cut into wedges
- ½ small red onion, thinly sliced
- 50 g baby rocket leaves
- ⅔ cup drained, canned no added salt lentils
- 2 teaspoons olive oil
- 1 teaspoon red wine vinegar
- 50 g feta cheese, crumbled
- 3 teaspoons pepitas, toasted
Method
Step 1
Rub lamb steaks all over with oil. Sprinkle with 1 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
- You’ll need ½ x 420 g can no added salt lentils for this recipe. Refrigerate the remaining lentils in a container for up to 3 days. Use them up in salads, pasta sauces or curries or casseroles.
- 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 2-3 minutes or until lightly browned and fragrant.
