Lamb steaks with orange, beetroot and avocado salad Paolo Baja 0 comments

There’s nothing more Australian than lamb, and with the Australia Day Public Holiday just around the corner, we thought it would be a good idea to give you this recipe to brighten up your menu!

Ingredients:

4 (600g) lean lamb leg steaks
1 orange
1/4 cup olive oil
2 teaspoons wholegrain mustard
50g mixed salad leaves
450g can baby beetroot, drained, cut into wedges
1/4 cup walnut pieces
1 medium avocado, sliced
50g feta, crumbled

Method:

Step 1 Heat a greased barbecue plate or chargrill on medium heat. Cook steaks for 4 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover with foil. Rest for 5 minutes.
Step 2 Peel and segment orange (see note), reserving 2 tablespoons juice. Combine reserved orange juice, oil and mustard in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
Step 3 Combine orange segments, salad leaves, beetroot, walnuts and avocado in a bowl. Drizzle over half the dressing. Gently toss to combine.
Step 4 Place steaks on plates. Serve with salad mixture and crumble over feta. Drizzle with remaining dressing. Serve.

Tip:

To segment orange, remove peel and pith. Cut either side of the membrane to release segments. Squeeze membrane over a bowl to catch the juice.

Nutrition:

Fat Total 46.00g
Carbohydrate Total 10.00g
Dietary Fibre 6.00g
Protein 37.00g
All nutrition values are per serve.

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