Vibrant Lamb Salad With Radicchio, Beetroot And Tahini

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

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