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Lamb and Beetroot Salad

The perfect dinner on a summer’s night with all the yummy stuff! You can whip this up in 15 minutes, it’s so damn easy!

 

What you need:
  • 1 lamb eye fillet

  • 1 Tbsp coconut oil

  • 1 Tbsp Siena garlic and herb Seasoning

  • 200g green beans, topped and tailed

  • 1 cup cooked beetroot, diced (you can buy it already cooked in the cold vegetable section at the supermarket)

  • ½ head of broccoli, cut into florets

  • 2 large handfuls of baby spinach

  • ½ an avocado

  • olive oil for drizzling

  • salt and pepper to serve

How to make:
  1. Preheat the oven to 180c and line a baking tray. Lay out the broccoli and spray with coconut oil and season with salt and pepper. Bake for 15 minutes.
  2. Meanwhile, steam the green beans in a double boiler until tender.
  3. Heat the coconut oil in a small fry pan and cook the lamb for 3 minutes each side. Whilst cooking, sprinkle with the Siena seasoning on both sides. Remove and slice.
  4. To make the salad, place down a bed of spinach, add beans, beetroot, broccoli, avocado, and the sliced lamb. Drizzle with olive oil and season with salt and pepper.
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