This is a delicious and substantial main course salad, which will satisfy even the most hard core carnivores!

Ingredients

2 pieces lamb backstrap

Salad

Roasted beetroot (check out my recipe for Beetroot with Balsamic Citrus Glaze HERE!)
2 oranges, peeled and segmented
10 walnuts (20 walnut halves)
100g goats fetta, crumbled
150g mixed salad leaves
One small bunch mint leaves, torn or sliced
1/2 Red onion, finely chopped (optional)
Small handful Chives, finely chopped (optional)

Dressing

Juice of one orange
1 tablespoon Balsamic Vinegar
1/2 tablespoon Apple cider vinegar
1 tablespoon Olive oil
1 teaspoon Maple syrup (optional)
Salt and pepper to taste

Method

Sear lamb backstraps in a frying pan until sealed
Place in pre-heated oven (180 degrees) for 15 minutes, or until just pink inside.
Remove from oven, cover and allow to rest for 10 minutes before slicing.

Dressing

Combine all ingredients in a bowl and whisk to combine.

Salad

Arrange salad leaves on a platter or in the bottom of a large salad bowl.
Place roasted beetroot, walnuts and segmented oranges on top (and red onions if you are using them).
Arrange lamb backstrap slices on top.
Sprinkle with crumbled fetta and mint leaves (and chives if you are using them).
Drizzle with dressing.

Serve and enjoy!