Lamb & spinach salad

• Preparation time 10 minutes
• Cooking time 15 minutes
• Serves 4-6

Ingredients

• 500 g baby potatoes
• spray canola or olive oil
• 300 g trim lamb fillet
• 125 g English spinach leaves
• 250 g punnet cherry tomatoes, halved
• 1 small red onion, cut into thin wedges
• 2 tablespoons lemon juice
• freshly ground black pepper to taste

Method

1. Cook the potatoes in a large pan of boiling water for 10-15 minutes or until tender, but do not overcook.
2. Drain well, cool until just warm and then cut in half.
3. Meanwhile, spray a nonstick frying pan with oil and heat.
4. Add the lamb fillet and cook for 5 minutes on each side.
5. Transfer to a plate, cover loosely with foil and set aside for 5 minutes, then cut into thin slices.
6. Toss the spinach leaves, tomatoes, onion and warm potatoes with the lemon juice.
7. Arrange on serving plates, and top with the sliced lamb.
8. Season to taste and serve.

HINT: English spinach leaves are available loose from most greengrocers and supermarkets. Wash and dry well before use. You can use rocket, or combine rocket and spinach, for a spicier flavour.

Nutrition

Australian Institute of Sport - From the "Survival for the Fittest" cookbook13 Mar 2020HINT: English spinach leaves are available loose from most greengrocers and supermarkets. Wash and dry well before use. You can use rocket, or combine rocket and spinach, for a spicier flavour., Soups and Salads, survival-for-the-fittestSoups and Salads