Vibrant Lamb Salad With Radicchio, Beetroot And Tahini

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By Liv Kaplan

Vibrant Lamb Salad With Radicchio, Beetroot And Tahini

Name: Vibrant Lamb Salad With Radicchio, Beetroot And Tahini
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1/2 small head of radicchio, roughly torn; 3 watermelon radishes (or regular), finely sliced; 2 medium beetroots; 1/4 cup mixed seeds such as pumpkin and sesame, toasted; 600g leftover cooked lamb; 1/4 cup of parsley, finely chopped; 100g goat cheese; 1 tbsp olive oil; 1/2 lemon, juiced; Salt and pepper, to taste; 1 medium beetroot; 1/4 cup tahini; 2 tablespoons olive oil; 1 garlic clove, crushed; 1/2 medium lemon, juiced; Salt and pepper, to taste

7 steps

Prep:15minCook:45min

This vibrant lamb and radicchio salad, which uses leftover lamb and is packed with colourful plants filled with antioxidants, is a perfect way to shake up the salad game. It’s great served as a special lunch or simply as inspiration to explore different kinds of vegetables.

Updated at: Thu, 17 Aug 2023 12:02:55 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories421.2 kcal (21%)

Total Fat33.5 g (48%)

Carbs10.8 g (4%)

Sugars3 g (3%)

Protein22.9 g (46%)

Sodium406.1 mg (20%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

0.5 headradicchio

roughly torn

3watermelon radishes

or regular, finely sliced

2beetroots

medium

¼ cupmixed seeds

such as pumpkin and sesame, toasted

600glamb

leftover, cooked

¼ cupparsley

finely chopped

100ggoat cheese

1 Tbspolive oil

0.5lemon juiced

Creamy Beetroot Tahini Sauce

1beetroot

medium

¼ cuptahini

2 tablespoonsolive oil

0.5lemon

Instructions

Step 1

Preheat the oven to 180°C.

Step 2

Wrap the three beetroots in foil and roast for 40-45 minutes or until tender. One of these is for the sauce, the remaining two are for the salad.

Step 3

Allow the beet to cool, then peel it. The skin should easily come off when using a spoon. After peeling, quarter the beet.

Step 4

To make the creamy beetroot sauce, add one beetroot, tahini, olive oil, garlic, lemon juice, salt and 60ml of water to a small food processor or blender.

Step 5

Process or blend until smooth, scraping down the sides as needed. Set aside

Step 6

To make the salad, add the torn radicchio and finely sliced radishes to a large serving platter. Drizzle over olive oil, lemon juice and salt and pepper. Lightly toss.

Step 7

Sprinkle over the remaining sliced beetroot followed by the lamb then crumble over feta and parsley.

View on Liv Kaplan

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