Balsamic lamb and beetroot salad

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 chops, trimmed
• Olive oil cooking spray
• 80g baby rocket
• 1 medium red capsicum (bell pepper), 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.
2. Add lamb. Season with salt and pepper. Turn to coat. Cover and refrigerate for 15 minutes to allow flavours to develop.
3. 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.
4. Transfer to a plate. Cover with foil to keep warm.
5. Combine rocket, capsicum onion, parsley, baby beets and remaining vinegar in a large bowl.
6. Cut lamb into 1cm-thick slices.
7. Place rocket mixture on a serving plate. Top with lamb slices and feta.
8. Serve.

Notes:

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