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Roast spiced sweet potato and lamb salad with a lemon and mixed seed dressing

Just Cooking, Firies, Kerry

Serves 4

 

 

 

SALAD

Ingredients

  • 2 tbsp rapeseed oil
  • 250g sweet potatoes, peeled and cut into wedges
  • 2 tsp Thai red curry or harissa paste
  • 1 tbsp coriander seeds, coarsely crushed
  • 1 large carrot, peeled and grated
  • 1 red onion, peeled and finely sliced
  • 1 packet of cherry tomatoes
  • 250g mixed salad leaves
  • 1 yellow pepper, de-seeded and cut into fine strips
  • 1 celery stick, peeled and finely sliced
  • 25g sultanas
  • 200g lamb loin, trimmed of all fat
  • 2 tbsp rapeseed oil for cooking the lamb

Method

  1. Preheat the oven to gas mark 6/200C/fan 180C.
  2. Place the potato wedges in a bowl with the Thai curry paste, coriander seeds and rapeseed oil.
  3. Toss well so that the potatoes are covered with the oil.
  4. Place on a baking tray and cook in the oven until tender (approx 20-25 minutes).
  5. Heat a pan over a medium heat and add a little rapeseed oil. When the pan is hot, place the lamb in the pan and brown on all sides.
  6. Remove the lamb from the pan and place on a baking sheet. Cook to the desired degree – as a guide, medium: approximately 8 minutes and well done: approximately 15 minutes.
  7. When cooked, remove from the oven and allow to rest for 3-4 minutes.
  8. Once the potatoes are cooked, place all of the other ingredients in a large bowl and dress with a little of the dressing.
  9. Place the salad in bowls and top with the sweet potato.
  10. Slice the lamb and place over the dressed salad.
Per Serving
Calories
546
Protein
19.9
Fat
37.9
Saturated
5.2
Mono
18.1
Poly
11.4
Carb
33.3
Sugar
21.3
Fibre
5.1
Salt
0.2

DRESSING

Ingredients

  • 50ml rapeseed oil
  • 1 tbsp white wine vinegar
  • Pepper
  • 4 tbsp mixed seeds
  • 2 tbsp clear honey
  • 1 tbsp lemon juice

Method

  1. Whisk the vinegar, lemon juice, and pepper together.
  2. Whisk in the rapeseed oil slowly.
  3. Dry fry the seeds in a frying pan and then grind in a mortar and pestle.
  4. Add the seeds to the dressing.

 

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