NUTRITION INFO
PER SERVE 1350kJ,
protein 37g, total
fat 10g (sat. fat 3g),
carbs 17g, fibre 8g,
sodium 385mg- Carb exchanges 1
- GI estimate low
- Gluten free
- Lower carb
WEDNESDAY
ROASTED BEET, FENNEL
AND LAMB SALAD
PREP TIME: 10 MINS
COOK TIME: 20 MINS
SERVES 2 (AS A MAIN)
1 bunch baby beets, trimmed,
peeled, cut into thin wedges
300g lamb leg steaks,
trimmed of fat
Freshly ground black pepper
1 stick celery, diagonally sliced
½ small head fennel, outer
layer removed, very thinly
sliced
30g rocket leaves
Horseradish cream
2 Tbsp fresh lemon juice
1 Tbsp horseradish cream
Freshly ground black pepper1 Preheat oven to 200°C (fan-
forced). Line a small roasting
pan with baking paper. Place
beet wedges in roasting pan
and spray with cooking spray.
Roast for 20 minutes or until
very tender. Set aside.
2 Heat a chargrill pan over
medium-high heat. Spray lamb
steaks with cooking spray and
season with freshly ground blackpepper. Add lamb to chargrill
and cook for 2 minutes each
side for medium, or until they
are cooked to your liking. Transfer
to a plate, cover loosely with foil
and then rest for 2 minutes.
3 Combine celery, fennel
and rocket in a bowl. Diagonally
slice lamb steaks and add to
salad. Toss to combine.
4 To make horseradish
cream, whisk all ingredients
in a small bowl.
5 Divide salad between
two plates. Drizzle with
dressing and serve. ➤GF LCmains