Ingredients
Dressing
Method
Lamb & beetroot rice salad
1.Bring a medium saucepan of water to the boil. Blanch broccolini for 30 seconds and the peas for 10 seconds, then drain and rinse in cold water.
2.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.
Dressing
3.In a small bowl combine yoghurt and honey for the dressing. Season to taste.
4.In a large bowl, combine all salad ingredients and toss gently. Serve drizzled with dressing.