Lamb with Beetroot Salad and Basil Dressing

Ingredients

• 300g lamb rump steaks
• 80g rocket
• 20g basil leaves
• 2 tbsp grated parmesan
• 1 carrot, grated
• 1 beetroot, grated
• 1 lemon
• 1 zucchini, grated
• Crusty bread to serve (see note for GF)
• Extra virgin olive oil

Methods

1. To make dressing, squeeze juice from lemon. Place in a blender with basil, parmesan, olive oil, and pepper. Blend until smooth.
2. To make salad, arrange leaves on a serving plate. Mix the grated zucchini, carrot and beetroot and sprinkle over salad leaves.
3. Heat a large, oiled frying pan over medium to high heat. Add lamb in batches. Cook for about 2–3 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 5 minutes. Thickly slice.
4. Arrange lamb over salad. Drizzle with dressing. Serve with crusty bread (optional). Enjoy!
   
   NOTE: Use gluten-free bread to make this recipe gluten-free.

    

Recipe adapted from Pepper Leaf. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.