Beetroot, Sweet Potato And Feta Couscous Lamb Recipe
110 g lean lamb steak, cut into strips
5 baby beetroots, trimmed, peeled, cut into thin wedges
230 g sweet potato, peeled, cut into small cubes
1/2 tbsp olive oil
1/2 cup cooked couscous
60 g baby rocket leaves
50 g reduced-fat feta cheese, crumbled
1 1/2 tbsp white wine vinegar
- Preheat oven to 240°C/220°C fan forced. On a baking tray lined with baking paper, arrange beetroot and sweet potato in a single layer. Drizzle with half the oil and bake for 25 minutes until golden and tender.
- Grill the lamb to your liking.
- Add cooked lamb, beetroot, sweet potato, rocket, vinegar and remaining oil to the cooked couscous. Season with salt and pepper, toss to combine, top with crumbled feta and serve.
The Carousel thanks Fernwood Fitness for this recipe.