Ingredients
- 10g Green beans/French beans, raw
- 14g Lettuce, Iceberg, raw
- 39g Lamb, loin chops, lean and fat, raw
- 25g Tomatoes, raw
- 2g Pine nuts
- 8g Spinach, raw
- 42g Sweet potato, raw
- 14g Spring onions, bulbs adn tops, raw
- 12g Baby corn fresh
- 20g MCT Oil
- 6g Balsamic Vinegar Essential Waitrose
Instructions
- Using 6g of the oil whisk with the balsamic vinegar to make a dressing. Add seasoning.
- Cut the sweet potato into cubes toss in the remaining 10g oil and some seasoning.
- Roast in a hot oven 200c/180c fan/gas 7 for approx 15 mins.
- Fry or griddle the lamb (weigh after removing bone) keep any juices then keep warm in foil. Keeping meat warm for 10-15 mins helps tenderise it.
- Boil the green beans & baby corn for 3 mins then rinse in cold water drain well and cut into bite size pieces
- Slice the tomato & onions then mix with the washed baby spinach, lettuce, beans & Corn.
- Add the sweet potato & sliced lamb then toss everything in the oil dressing.
- Sprinkle with the pine nuts. They will be tastier if you dry fry them first. A few seconds in a dry pan is enough. Take care they go brown quickly!
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CLICK HERE FOR DISCOUNTS.