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Beetroot, onion & lamb salad
"Roasted beetroot and red onion salad with Lamb backstraps and candied walnuts"
Ingredients:
1 bunch baby beetroots, washed scrubbed
Olive oil, salt/pepper
2 red onions
Persian fetta
rocket
walnuts (handful)
caster sugar
thyme
2 Lamb backstraps
oregano
rosemary
balsamic vinegar
garlic
Dressing:
60ml olive oil
1Tbsp white wine vinegar
2tspn Dijon mustard
2tsp honey
2tsp lemon juice
Method:
Roast beetroots in foil with thyme, olive oil, balsamic vinegar, for an hour or untill tender. Peel and set aside.
Roast onions for half an hour with salt pepper, a little sugar and olive oil
Marinate lamb in garlic, lemon zest, salt and pepper set aside
Roast walnuts for 6 minutes, add 2 Tbspn boiled water to 1/4 cup caster sugar, add a little more water to make a sugar syrup, then add walnuts, coat and let dry on baking paper.
Cook your lamb according to how you like it, I would never cook lamb more than med - rare
Start to build your salad....
Toss the rocket with a little dressing, start by assembling your roasted beetroots and onions, followed by your rocket, Lamb and then fetta. You can also subtitute lamb for roasted eggplant and zucchini for a vegetarian option. sprinkle with crunchy sweet walnuts
RELATED CONTENT:
3AW Food - Eating Melbourne
3AW is Food: Melburnians love to eat so it's fortunate we live in the culinary capital of Australia. On this dedicated food page you will find the latest recipes by Bob Hart as well as Tony Leonard's Pub of the Week reviews. La Luna head chef Adrian Richardson also serves up a dish from his own cook book and food reviewer Ela Carte visits one of Melbourne's hottest eateries weekly.
