Lamb And Spinach Salad

Ingredients

• 500 gram baby potatoes, cubed
• 1 teaspoon of canola or olive oil
• 300 gram trim lamb fillet
• 125 gram spinach leaves
• 4 whole baby beets, halved
• 1 small red onion, cut into thin wedges
• 2 tablespoon Lemon juice
• 100 gram fetta crumbled
• freshly ground black pepper, to taste

Preparation

• Cook the sweet potatoes in the oven for 15-20 minutes until soft and slightly brown.
• Meanwhile, spray a non-stick frying pan with oil and heat.
• Add the lamb fillet and cook for 5 minutes on each side.
• Transfer to a plate, cover loosely with foil and set aside for 5 minutes, then cut into thin slices.
• Toss the spinach leaves, beetroot, onion and sweet potatoes with the lemon juice
• Arrange on serving plates, and top with the sliced lamb and fetta.
• Season to taste, and serve.