Pic of Lamb, beetroot and rocket salad with pumpkin seed and chilli dressing

Lamb, beetroot and rocket salad with pumpkin seed and chilli dressing

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Salads

Lamb, beetroot and rocket salad with pumpkin seed and chilli dressing

Serves 4 1h 45 min
This is a truly sumptuous salad: succulent slices of griddled lamb set off by earthy beets and sweet blood oranges. With a bit of crunch from the pumpkin seeds and the freshness of the herbs and rocket, a very good dinner is complete.

Ingredients

main

  • 4 lamb steaks
  • 500g beetroot, whole, with their skins on
  • 100g rocket leaves
  • 2 blood oranges, peeled and cut into half moon shapes or segments

for the dressing

  • 50g pumpkin seeds, toasted
  • 1 red chilli, deseeded and chopped (or use crumbled dried chilli)
  • 1 garlic clove, crushed
  • juice of 1 lemon
  • handful of fresh parsley, roughly chopped
  • handful of fresh mint, roughly chopped
  • 150ml olive oil
  • salt and pepper

Method

Prep time: 1h 30 min
Cooking time: 15 min
  • Step 1

    put all the ingredients in a food processor and blitz to a paste. Spread half the mixture over the lamb steaks and leave to marinate.
  • Step 2

    While the lamb is marinating, cook the beetroot: Preheat oven to 200°C/Gas 6. Cover each whole beetroot with foil and bake in the oven until tender, about 1-1½ hours, depending on their size. Remove from the oven and rub off the skin when cool enough to handle, then cut into wedges.
  • Step 3

    Heat a griddle pan and cook the lamb for about 4-5 minutes on each sides, depending on the thickness of the meat. Leave to rest, then slice thickly.
  • Step 4

    Arrange the rocket, beetroot and oranges on a plate. Scatter over the lamb pieces and drizzle over a little more of the dressing to serve.