LAMB STEAK WITH BEETROOT AND ASPARAGUS SALAD

Preparation time 10 mins Cooking time 10 mins Serves 4 350g lamb leg steaks

250g packet cooked baby beetroot,

cut into wedges

120g bag mixed salad leaves

2 bunches asparagus, trimmed, halved

lengthways if thick, blanched 100g Persian feta in oil, with 2 Tbsp oil reserved

STEP 1 Heat 2 Tbsp olive oil in a large frying pan on high. Cook lamb for 2-3 minutes on each side, or until cooked to taste. Set aside, loosely covered with foil, for 5 minutes to rest. STEP 2 Meanwhile, in a large bowl, toss remaining ingredients. Season. STEP 3 Thinly slice lamb steak. Serve on a bed of salad, drizzled with reserved oil from feta.