Easy roast lamb and vegetable salad

Two nights ago, my wife cooked a cracking yet simple meal. Read about it here.
Today, I made myself a salad with the leftovers.

Here's what I did:

• roughly chopped the roasted sweet potato and beetroot
• thinly sliced the roast lamb
• sliced some baby roma tomatoes and red onion
• washed some lettuce mix
• threw it all together
• no dressing required

The lesson? Cook too much so you'll have the option of a fast, easy meal in the following days. Bring-your-own lunches just got so much easier!

Beef Salad with radish, mint & lemon

G'day,

Here's our first recipe.

You can serve as an entree or a main (simply adjust amounts in the ingredients list as you see fit).

Here we go: beef salad with red radish, fresh mint, spinach and lemon dressing. In Joe's words: "This is a absolute humdinger, an awesome summerly salad, the different textures of the soft beef, crunch radish and mint with lemon go so well."

Ingredients:

• Eye fillet, 150-200g (substitute lamb backstrap or loin, or even kangaroo for a variation)
• Fresh mint - 1 bunch 
• Red radish - 3
• Spinach
• 4 lemons (juiced)
• Extra virgin oil (or macadamia oil)
• Salt, pepper

Method:

• Pre-heat skillet or pan,add oil, once it starts to smoke slighty it's ready to sear the meat. 
• Sear meat each side roughly 2 minutes each side depending on size, until really brown and crispy. 
• Set aside to rest and elevate the meat over a wire wrack so any excess blood can drain away.
• Chop mint roughly and add to spinach. 
• Slice radish nice and fine and add to salad, combine the lemon juice with some oil and dress salad. 
• Slice the beef 
• Mix beef with salad and season to taste. 
• (Green chilli can also be added to add a little zing)

Serves: 1-2

Prep/cook time: 10-15 minutes

Notes:

• Gluten-free
• Dairy-free
• Egg-free
• Paleo approved

We'll be creating a video of this recipe shortly.

Send us your thoughts and photos.