Lamb & beetroot salad with goat's cheese croutons

Recipe: Lamb & beetroot salad with goat’s cheese croutons


  • 1/2 butternut pumpkin, deseeded, cut into 4cm wedges
  • 4 large single garlic cloves
  • Olive oil spray
  • 1 1/2 tbs fresh thyme leaves
  • Sea salt & freshly ground pepper
  • 1 small bunch beetroot, trimmed
  • 1 small dinner roll, thinly sliced
  • 2 tbs goat’s cheese
  • 2 x 200g lamb eye of loin fillets
  • 1/2 cup (125ml) fat-free French dressing
  • 1-2 tbs fresh lemon juice
  • 100g mixed salad leaves


  1. Preheat oven to 180°C. Place the pumpkin and garlic on a baking tray and spray with oil. Sprinkle over half of the thyme. Season with salt and pepper.
  2. Wrap the beetroot in foil and place on the tray with pumpkin and garlic. Roast for 35-40 minutes until tender. Lay the slices of bread onto a baking tray.
  3. Spread with the goat cheese and sprinkle with the remaining thyme. Spray lightly with oil. Bake for 12-15 minutes or until golden.
  4. Preheat a chargrill pan over a medium-high heat. Spray the lamb with oil and season. Cook for 2 minutes each side, then transfer to a baking tray.
  5. Bake for a further 5-7 minutes or to your liking. Cover with foil and set aside for 5 minutes to rest before slicing. Peel the beetroot, cut into wedges.
  6. Peel garlic and place in a food processor with the dressing and lemon juice. Season. Process until smooth.
  7. Combine the pumpkin, beetroot, croutons, salad leaves, lamb and dressing to serve.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)