LeaderBrand Beetroot broccoli and lamb salad

Lamb, Beetroot & Pomegranate Salad

Serves 4.


Bring a medium saucepan of water to the boil. Blanch broccoli for 30 seconds and the peas for 10 seconds, then drain and rinse in cold water.

Heat a chargrill pan on high. Rub lamb with oil and season to taste. Cook 2-3 minutes each side, until cooked to taste. Loosely cover with foil and rest for 5 minutes, then slice.

In a small bowl combine yoghurt and honey for the dressing. Season to taste.

Arrange the salad ingredients in a large bowl or serving platter, toss gently. Serve drizzled with dressing.


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