Lamb and Beetroot Salad

With Tzatziki and Crushed Pistachios - Nicole Freebairn

Ingredients:

400g Silverfern Farms lamb medallions

3 fresh beetroot 

1 Tbsp za’atar seasoning 

120g baby spinach 

Handful of pistachios

3 heaped Tbsp unsweetened Greek yoghurt (Kalo)

Juice of half a lemon 

Leaves of 2 sprigs of mint 

Directions: 

Preheat oven or air fryer to 200 degrees C. Peel beetroot and slice into 1-2cm chunks. Transfer to a bowl and shake with a drizzle of olive oil, za’atar seasoning, salt and pepper. Bake until tender and slightly crisp on the outside.

Place lamb on a plate and allow to rest at room temperature. Rub with olive oil, salt and pepper. Heat a pan over medium-high heat and then add a drizzle of olive oil. Cook the lamb for 3-4 mins each side. Allow to rest for 5 mins. 

Finely chop mint. Make dressing by mixing yoghurt, lemon juice and mint in a small bowl. Season to taste with salt and pepper. 

Mix spinach leaves through beetroot and assemble salads with sliced lamb, tzatziki dressing and crushed pistachios.