Riverford Wicked Leeks
Lamb, beetroot and rocket salad with pumpkin seed and chilli dressing recipe image

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

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.


Salad recipes   |   Lamb recipes  


  • 4 lamb steaks
  • 500g beetroot, whole, with their skins on
  • 100g rocket leaves
  • 2 blood oranges, peeled & cut into half moon shapes or segments
  • for the dressing:
  • 50g pumpkin seeds, toasted
  • 1 red chilli, deseeded & 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 & pepper


  1. For the dressing 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.
  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.
  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.
  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.
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