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lamb and spinach salad Dinner,

  • Prep time : 10 minutes
  • Cooking time : 20 minutes
  • Serving : 6 person
  • Phase
  • Active 2,Active 1,Maintenance,
  • Dietary Requirements
  • Paleo,
  • 224
  • 18.92
  • 21.05
  • 11.34
  • 6.3
  • 2.69
  • 4.48
  • 257.1
  • 500 gram baby potatoes, cubed
  • 1 teaspoon of canola or olive oil
  • 300 gram trim lamb fillet
  • 125 gram spinach leaves
  • 4 whole baby beets, halved
  • 1 small red onion, cut into thin wedges
  • 2 tablespoon Lemon juice
  • 100 gram fetta crumbled
  • freshly ground black pepper, to taste
  • Cook the sweet potatoes in the oven for 15-20 minutes until soft and slightly brown.
  • Meanwhile, spray a non-stick frying pan with oil and heat.
  • Add the lamb fillet and cook for 5 minutes on each side.
  • Transfer to a plate, cover loosely with foil and set aside for 5 minutes, then cut into thin slices.
  • Toss the spinach leaves, beetroot, onion and sweet potatoes with the lemon juice
  • Arrange on serving plates, and top with the sliced lamb and fetta.
  • Season to taste, and serve.

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