Lamb, sweet potato & chickpea salad
PREP & COOK TIME 30 MINUTES SERVES 4
2 medium orange sweet potatoes (800g), chopped coarsely
1 tablespoon extra virgin olive oil
400g lamb backstrap (eye of loin)
400g can chickpeas, drained, rinsed
1 small red onion (100g), sliced thinly
150g baby spinach leaves
100g fetta, crumbled
LEMON & CRANBERRY VINAIGRETTE
1 clove garlic, crushed
2 teaspoons finely grated lemon rind
¼ cup (60ml) extra virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons dried cranberries
1 Preheat oven to 200°C/180°C fan.
2 Combine sweet potato and oil in a large roasting pan; season. Roast for 15 minutes or until tender.
3 Meanwhile, season lamb; cook on a heated oiled grill plate, or grill or barbecue) over medium-high heat, for 4 minutes each side or until cooked as desired. Remove from heat; cover, stand for 5 minutes, then slice lamb thinly.
4 Make Lemon & Cranberry Vinaigrette.
Place sweet potato in a large
