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How to make Spiced lamb, sweet potato and walnut salad

Yield = 4
Prep time: 0:20
Cook time: 0:30
Total time: 0:50

Ingredients

  • 250g white sweet potato, peeled, cut into 1cm cubes
  • 250g orange sweet potato, peeled, cut into 1cm cubes
  • Olive oil cooking spray
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 400g lamb leg steaks
  • 1 tablespoon olive oil
  • 80g baby spinach
  • 1/4 cup walnuts
  • 40g feta, crumbled

Honey vinaigrette

  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper. Place potato, in a single layer, on tray. Spray with olive oil. Season with salt and pepper. Roast for 25 to 30 minutes or until golden and tender. Set aside.
  • Step 2 Combine cumin and coriander in a shallow dish. Season with salt and pepper. Add lamb. Turn to coat.
  • Step 3 Heat oil in a large, non-stick frying pan over medium-high heat. Cook lamb for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover. Set aside for 5 minutes. Thinly slice.
  • Step 4 Meanwhile, make vinaigrette Place oil, vinegar and honey in a bowl. Whisk to combine.
  • Step 5 Place spinach, walnuts, feta, potato and lamb in a large bowl. Drizzle with vinaigrette. Toss to combine. Serve.