I’m not going to write a long spiel about this. All I will say is that this lamb salad is so comforting and well, damn good. I love grilled lean lamb and when combined with soft salty feta, peppery rocket, sweet oven-roasted beetroot and the crunch of chick peas…. it’s just too good. I dress this salad with a little extra virgin olive oil and balsamic vinegar and (because it makes it so special) add a fried garlicy ‘crouton’ crumb. The fried breadcrumbs kind of send it astray from the very healthy to somewhat healthy, but they do add a nice touch. All that aside, it’s a super easy light meal.
Warm lamb salad with feta, chickpea and beetroot
- 4 x 100 g lean lamb steak
- 2 medium sized beetroot, roasted and chopped into rough chunks
- 400g tin chick peas, drained
- 100 g rocket leaves
- 100 g feta, crumbled (I prefer Danish feta)
- 1 tablespoon (Tbs) balsamic vinegar
- 1 Tbs extra virgin olive oil
- salt and pepper to taste
- ½ cup fresh breadcrumbs
- 1 clove crushed garlic
- 2 Tbs olive oil
- 25 g butter
- Season lamb steaks with salt and pepper and cook on a hot grill for 2 to 3 minutes each side until cooked medium-rare and slightly pink inside.
- Set aside to rest for few minutes (cover and keep warm). Then thinly slice.
- Gently toss together the rocket leaves, drained chickpeas, beetroot, lamb and feta in a serving bowl.
- Make a dressing by mixing together the extra virgin olive oil, balsamic vinegar and salt and pepper to taste. Drizzle over the top of the salad.
- If you want some extra crunch, make a topping by frying the breadcrumbs, garlic, extra olive oil and butter in a pan over a medium heat for 2 to 3 minutes until the breadcrumbs are golden and crunchy.
- Scatter over the top of the salad and serve.
I always have roasted beetroot in my fridge. It is so much nicer than tinned beetroot and goes well in many cold and warm salads.
To roast a medium beetroot:
- Pre-heat oven to 180°C (160°C fan forced).
- Wash beetroot and trim leaves.
- Wrap loosely in foil with a tiny spray of olive oil
- Roast for 45 to 60 minutes (check if cooked by inserting a skewer to see if it is soft).
- Allow to cool somewhat before removing the skin – it should just come away in your fingers.
- Store in fridge for up to a week