Lamb and Roast Vege Salad
This salad is quick to prepare, contains all real food and is versatile. By having roast veges it suits cooler weather, and can be made more 'fresh' for warmer months. Ingredients: - Salad of your choice. Works well with cos lettuce, mesclun, baby spinach/kale or a combination of all. - Red capsicum - Walnuts (optional) - Beetroot - Kumara - Feta cheese - Lamb rump - Homemade balsamic dressing. Oil of your choice -this was made with grapeseed oil- and balsamic vinegar. Mix well. Method: ⦁ Preheat oven to 200-220 celcius. ⦁ Dice beetroot and kumara, then toss with a little oil and place in a lined baking dish. Put in a couple of knobs of butter. Cook at 220 celcius until golden and slightly crispy. They take a good 20 minutes to cook. ⦁ Season with salt and pepper, rub with spice (this had Moroccan on it). Set aside. ⦁ Prepare remaining salad ingredients (capsicum, feta) and anything else you would like to add. ⦁ Remove veges from oven, toss, and then return to cook further. ⦁ Bring a pan up to a medium to high heat and cook lamb rump to your liking. Cover with tin foil and set aside to rest. ⦁ Bring all the ingredients together, slice lamb on an angle and top with feta cheese. Serve each bowl up individually and dress to your liking. Enjoy!!