A jam packed salad that is a great alternative to a roast dinner in the summer months.
Quick to prepare and throw together leaving minimal clean up too.
There aren’t a lot of ingredients so make sure you take care with each item and show it love so you get a final product you will want to make again!
1 large Lamb backstrap fillet – trimmed.
1C Baby Spinach.
3 Beetroots – peeled and quartered.
2 Carrots – sliced lengthways and them into pieces.
1/3C Milk Kefir Cheese (Feta would make a good alternative).
Salt and Pepper.
Drizzle of cold pressed Olive Oil.
Drizzle of Balsamic Vinegar.
Preheat oven to 200 and begin to prepare the Beetroots and Carrots, place them onto a lined tray with a drizzle of Oil, Salt and Pepper.
Bake them for around 25 minutes – or until your veg are tender and have good colour.
Take Lamb and rub in a small amount of Oil, Salt and Pepper and place into a pan at high heat.
Sear each side for a few minutes (cooking time will depend on size,shape of your Lamb and preference of how you eat it) and then allow to rest.
Once rested Lamb can be sliced into medallion pieces.
Wash, strain and arrange Rocket and Baby Spinach onto plates.
Then drop the Lamb pieces, Beetroot and Carrot over the top.
Top your salad with small pieces of Kefir.
Dress salad with a drizzle of Oil and Balsamic and serve.
This serves 2 adults.
What is Milk Kefir you ask?
Milk Kefir is a cultured dairy drink full of probiotics and powerful healing qualities.
It can help aide digestion, protect against gastrointestinal diseases and can even assist in regulating immune function.
Although it’s a little to get your head around, once you do it is something that you can enjoy making; or alternatively purchase already made and get great nutritional benefits from.