MARINATED LAMB WITH ROAST BEET SALAD

SERVES 4

3 tbsp finely chopped mint

1 tbsp apple cider vinegar

2 tsp honey

2 tsp ground cumin

1 tsp Dijon mustard

Pinch sea salt and freshly

ground black pepper

2 lamb backstraps

(400-500g in total)

3 beetroot, scrubbed

and trimmed

¼ red cabbage,

finely shredded

¼ red onion, finely sliced 1 green apple, quartered,

cored and finely sliced

4 handfuls baby

spinach leaves

½ cup walnuts, chopped

DRESSING

2 tbsp extra virgin olive oil

1 tbsp freshly squeezed

lemon juice

1 Preheat oven to 180°C. In a bowl, combine the mint, vinegar, honey, cumin and mustard, and a pinch of salt and pepper. Add the lamb and coat well, then leave in the fridge to marinate while the beetroot is cooking.

2 Wrap the beetroot in foil and roast for 40-50 minutes until tender. Remove from the oven, then open up the foil and allow to cool while you cook the lamb.

3 Cook the marinated lamb in a frying pan over a medium-high heat for 3-4 minutes each side. Transfer to a plate, then cover with foil and rest for 5 minutes. 4 While the lamb is resting, peel and chop the beetroot and place in a large bowl. Add the cabbage, onion, apple, spinach and walnuts, then mix to combine.

5 To make the dressing, combine the ingredients in a bowl and mix well. Slice the lamb and drizzle the dressing over the salad to serve.