As the weather begins to get warmer, Spring is the perfect time for grilled meat and salads! Packed with nutritious ingredients and plenty of flavour, this recipe will be sure to impress. Make a larger batch if you like for lunches for the following days - this recipe will remain good for up to around 4 days in the fridge if kept in an air-tight container.
Marinate the lamb in the lime juice, garlic, rosemary, salt and pepper overnight or for 2+ hours. Turning occasionally.
Heat a grill/frypan over a medium/high heat and cook for approximately 3-4 minutes on both sides, making sure it is still a little pink in the middle. Set aside.
Place all hummus ingredients in a food processor and blitz until smooth. Adjust the consistency with extra lemon juice or water. Set aside.
Combine all salad ingredients in a large bowl.
Combine all salad dressing ingredients in a bowl.
Pour the dressing into the salad and toss until completely mixed through.
Transfer the salad into a large serving dish.
Slice the lamb into thin slices and place on top of the salad.
Serve the beetroot hummus in a separate dish.
4 servings
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