Lamb, Beetroot and Pomegranate Salad

Mediterranean-inspired salad for a twist on the trusted lamb and fetta combination.

Ingredients (Serves 2)

• 1 large lamb backstrap (approx. 200g)
• 1 beetroot (steamed), roughly chopped
• 1/2 bunch watercress
• Seeds from 1/2 pomegranate
• 3 tbs pine nuts (toasted in dry pan)
• 80g fetta, crumbled

Dressing

• 3 tbs walnut or macadamia oil
• 1 tbs raspberry vinegar (Southern Highland’s Cuttaway Creek is yum)

Method

1. Barbeque or bake the lamb; medium rare is best. Rest for 5 minutes, then slice meat on an angle.
2. Combine all ingredients, add dressing.

Simply succulent!