This salad is delicious to serve as a BBQ accompaniment, or simply as a meal on it's own. Made with some leftover steaks for the photo, feel free to switch out ingredients to your liking.
Author: Bronwyn Hudson - Fuel Your Family
Recipe type: Salads, Dinner, Lunch
Ingredients
SALAD:
3-4 cups of green leaves - your choice of kale, spinach, lettuce, rocket
1 red onion, thinly sliced
2 medium kumara/sweet potato, scrubbed, cubed and roasted in coconut oil
2 medium zuchinni/courgette, cubed and roasted or BBQ
1 orange - segmented
seeds from 1 pomegranate
optional: grilled haloumi, avocado, sun-dried tomatoes, cherry tomatoes, pine nuts
DRESSING:
6 Tbsp extra virgin olive oil
2 Tbsp apple cider vinegar
2 cloves of garlic, crushed
1 cup mint leaves, finely chopped
juice and zest of one orange
salt and pepper to taste
Method
LAMB/BEEF:
pat your meat dry, rub in a little olive oil, salt and pepper, and then sear in a hot pan or on a hot BBQ to seal in the juices - brown all over. You can then either reduce the heat and cover until cooked to your desired done-ness, or transfer to an oven at 180c for the same purpose.
DRESSING:
mix together all the ingredients and season to taste
SALAD:
if using kale, I recommend removing the stems, tearing up the leaves, and massaging in some olive oil or avocado until the leaves are soft.
Toss the greens, sliced red onion, cooked sweet potato and zuchinni, orange segments, pomegranate seeds and any other salad ingredients together with about half of the dressing.
Arrange on a plate with the meat on top, and drizzle the remaining dressing.
Recipe by Bronwyn Hudson at https://www.bronwynhudson.com/mint-and-citrus-lamb-salad/