Lamb Buddha bowl with salsa verde
Tender lamb and your five-a-day in our simple, healthy one bowl wonder. Topped with a zesty dressing that packs a real flavour punch.
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Serves: 4
Oven Temp: 200°C / Gas Mark 5Method
- Place an oven tray into a hot oven to heat while you brush the sweet potato wedges with oil and sprinkle with a little pepper, lay the wedges onto the hot tray and return it to the oven for 20 minutes until the wedges are crisp and tender.
- Heat a char-grill pan, brush the lamb steaks with a little oil and sprinkle with pepper, grill the lamb steaks for 2 minutes on either side. Remove the steaks, place onto a plate, cover with tin foil and rest for 5 minutes before slicing.
- To make the salsa verde, simply mix the ingredients together and set aside for a few minutes, allowing the flavours to infuse.
- Arrange the sweet potato wedges with spinach leaves in serving bowls, top with chick peas, cherry tomatoes, broccoli and beetroot. Arrange slices of lamb on top, drizzle with salsa verde and crumble with Feta cheese. Serve immediately.
Ingredients
- 2 Large sweet potatoes scrubbed and cut into wedges
- 1 tsp Oil
- Black pepper
- 4 Northern Ireland Farm Quality Assured lamb leg steaks
- 4 large handfuls of baby spinach leaves
- 1 can chickpeas drained and rinsed
- 250 g Cherry tomatoes
- 1 Head of broccoli trimmed into florets and lightly blanched
- 250 g Ready cooked baby beetroot
- 100 g Feta cheese
Ingredients for salsa verde:
- 1 Garlic clove crushed
- A small handful of chopped fresh mint
- A small handful of chopped fresh coriander
- 0.5 Small red onion finely chopped
- 1 tbsp Dijon mustard
- 2 tbsp Balsamic vinegar
- 4 tbsp Olive oil
