Balsamic lamb and beetroot salad

Photography by Steve Brown

Lighten up with this week's winner of the food fight.

Ingredients (serves 4)

• 2 garlic cloves, crushed
• 1/3 cup balsamic vinegar
• 3 (400g) lamb leg steaks, trimmed
• olive oil cooking spray
• 80g baby rocket
• 1 medium red capsicum, chopped
• 1 small red onion, halved, thinly sliced
• 1/4 cup roughly chopped fresh flat-leaf parsley leaves
• 425g can baby beets, drained, halved
• 60g reduced-fat feta cheese, crumbled

Method

1. Combine garlic and 2 tablespoons vinegar in a shallow glass or ceramic dish. Add lamb. Season with salt and pepper. Turn to coat. Cover and refrigerate for 15 minutes to allow flavours to develop.

2. Heat a large frying pan over medium-high heat. Spray lamb with oil. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil to keep warm.

3. Combine rocket, capsicum onion, parsley, baby beets and remaining vinegar in a large bowl.

4. Cut lamb into 1cm-thick slices. Place rocket mixture on a serving plate. Top with lamb slices and feta. Serve.

Notes

For extra crunch, sprinkle salad with 1/2 cup toasted pepitas (pumpkin seeds) in step 4.