Lamb Fillet Salad
Serves 4
Ingredients
8 lamb fillets
1 medium sweet potato (skin on, dice into 2 cm cubes)
2 tbsp olive oil
1 large red onion (sliced)
1 cucumber (seeded and sliced)
200 g mix lettuce leaves
10 mint sprigs (finely chopped)
250 g reduced fat natural yoghurt
Method
1. Coat lamb fillets with Moroccan seasoning.
2. Pre-heat oven to 180C. Place diced sweet potato on baking tray, drizzle with olive oil and roast for 10 minutes.
3. Heat grill, and cook fillets until golden brown. Combine cucumber, red onion, sweet potato and mixed leaves. Slice lamb and toss through salad. Add mint to yoghurt and dress salad.
This recipe is courtesy of The Main Meal |