Spiced Lamb Salad
4
peopleServes
20
minutesPreparation Time
40
minutes OvenCooking Time
Ingredients
- 500 g sweet potatoes, cut into 1 cm thick slices
- 3 tsp olive oil
- McCormick Adjustable Grinder Sea Salt
- McCormick Adjustable Grinder Black Peppercorns
- 400 g lamb fillet
- 1 tsp McCormick Cumin Ground
- 1 tsp McCormick Coriander Seeds Ground
- 1 tbsp honey
- 1/4 cup white wine vinegar
- 50 g baby spinach
- 1/4 cup salted cashews or other nuts
- 100 g full cream fetta, crumbled
Directions
- Preheat oven to 180°C. Line a baking tray with greaseproof paper. Toss potatoes in 1 tbsp olive oil and season with McCormick Sea Salt and Black Peppercorns. Spread potatoes in a single layer on prepared tray and bake for 30 minutes.
- Coat lamb with McCormick Cumin Ground, Coriander Seeds Ground, 1 tbsp oil and season with McCormick Sea Salt and Black Peppercorns. Heat a frypan to medium heat and cook lamb for 3 minutes each side or until cooked to your liking. Set aside to rest 5 minutes before slicing.
- Whisk together honey, white wine vinegar and 1 tbsp olive oil seasoning with McCormick Sea Salt and Black Peppercorns.
- In a large bowl, toss sweet potatoes and lamb together with baby spinach leaves, cashews and fetta. Drizzle with dressing and then serve.
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