Recipes, Salads and light meals

Rustic Greek Lamb Salad with Beetroot, Rocket and Goats cheese

Fresh organic lamb is the hero of this delightful salad! Simply add 3 key ingredients; beetroots for heartiness, fresh rocket for crunch and pepperiness, topped finally by luscious goats cheese. All this and you’ve got yourself a delicious salad with flavours reminiscent of the sun-hardened, Greek countryside.

Ingredients

  • 500 grams of organic lamb, diced (approx. 1 inch in size)
  • 4-6 bulbs of fresh beetroot
  • 1 large red onion
  • Generous glug of olive oil (approx. 1/4 cup)
  • Sprinkle of cumin seeds and aniseeds
  • Goats Cheese
  • Handful of raw pistachio kernels, roughly chopped
  • Drizzle of balsamic vinegar
  • 2 cups of fresh rocket
  • Pomegranate seeds
  • Salt and Pepper
Rustic Lamb and Beetroot Salad

Method

  1. Pre-heat oven to 170 degrees and line a tray with baking paper.
  2. After removing the stalks and the woody base, wash and peel the beetroot and cut into halves or quarters (based on their size). Place on baking tray.
  3. Slice onions into quarters and place on tray.
  4. Drizzle olive oil across vegetables and season with salt and pepper and place tray in the oven to bake for approx. 35-35 minutes or until beets are just cooked.
  5. To tell whether beets are cooked, place the end of a sharp knife into the fleshy part of the bulb. If it sinks in easily, its cooked.
  6. At this point drain off any excess liquid from the tray into a cup which can be used later for dressing.
  7. Place lamb on the tray with the vegetables, drizzle over olive oil and sprinkle with spices.
  8. Place tray back in the oven for a further approx. 10 mins.
  9. Remove tray from oven and prepare a serving platter by placing one cup of rocket to form the bed.
  10. Start to assemble by arranging lamb and vegetables on top of and around the rocket. Add the final cup of rocket and finishing off with a final layer of lamb and vegetables.
  11. Drizzle with balsamic vinegar and 2-3 tbsp. of baking juices.
  12. Sprinkle over pistachios and pomegranate seeds and finally break the goats cheese across the salad.

Enjoy