LAMB, OR­ANGE SWEET POTATO & CHICK­PEA SALAD

PREP + COOK TIME 40 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Weekday What’s For Dinner? -

2 medium or­ange sweet pota­toes

(800g), chopped coarsely 1 ta­ble­spoon olive oil

400g lamb back­straps

400g can chick­peas, drained, rinsed 1 small red onion (100g), sliced thinly 150g baby spinach leaves

100g fetta, crum­bled

LEMON & CRAN­BERRY VINAI­GRETTE

1 clove gar­lic, crushed

2 tea­spoons finely grated lemon rind ¼ cup (60ml) olive oil

2 ta­ble­spoons white wine vine­gar 2 ta­ble­spoons dried cran­ber­ries

1 Pre­heat oven to 200°C/180°C fan. 2 Com­bine sweet potato and oil in a large roast­ing pan; sea­son. Roast for 25 min­utes or un­til ten­der.

3 Mean­while, sea­son lamb; cook on a heated oiled grill plate (or bar­be­cue or grill), over medium-high heat, for 4 min­utes each side or un­til cooked as de­sired. Re­move from heat; cover with foil and rest for 5 min­utes. Slice lamb thinly.

4 Make lemon and cran­berry vinai­grette.

5 Place sweet potato in a large bowl with lamb, chick­peas, onion, spinach and vinai­grette; toss gen­tly to com­bine. Serve sprin­kled with fetta.

LEMON & CRAN­BERRY VINAI­GRETTE

Place in­gre­di­ents in a screw-top jar; shake well. Sea­son to taste.

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