Lamb & beetroot rice salad

Lamb and beetroot are a match made in heaven - try them together with this light salad of broccolini, brown rice and pomegranate

  • 15 mins cooking
  • Serves 4
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Lamb & beetroot rice salad
  • 1 broccolini, trimmed and halved
  • 1/2 cup frozen minted peas
  • 400 gram lamb leg steak
  • 1 teaspoon olive oil
  • 250 gram pre-cooked beetroot, chopped
  • 1 cup cooked brown rice
  • 2 tablespoon pomegranate seeds
  • 1/2 cup natural yoghurt
  • 1 teaspoon honey


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.
  • 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.