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Beetroot, Lentil & Nuts Salad with Lamb
Beetroot, Lentil & Nuts Salad with Lamb

Before you jump to Beetroot, Lentil & Nuts Salad with Lamb recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

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Your mood could actually be helped by green tea. You knew it had to be mentioned in this article, right? Green tea is high in a specific amino acid referred to as L-theanine. Research has discovered that this amino acid promotes the production of brain waves. This helps improve your mental energy while at the same time relaxing the rest of your body. You likely already knew it is not difficult to be healthy when you drink green tea. Now you are aware that it helps you to raise your moods too!

Now you realize that junk food isn’t necessarily what you should eat when you wish to help your moods get better. Try several of these instead!

We hope you got insight from reading it, now let’s go back to beetroot, lentil & nuts salad with lamb recipe. To cook beetroot, lentil & nuts salad with lamb you only need 11 ingredients and 3 steps. Here is how you do that.

The ingredients needed to prepare Beetroot, Lentil & Nuts Salad with Lamb:
  1. Use 1/4 cup salto roasted supreme nuts (or any nuts you like)
  2. Take 300 gram Lamb steaks
  3. You need 2 garlic cloves, crushed
  4. Get 2 tablespoon smoked paprika
  5. Take 2 tablespoon olive oil
  6. Use 400 gram can lentils, rinse, drained
  7. Provide 450 gram can baby beetroot, rinsed, drained, halved
  8. You need 120 gram spinach and red beetroot leaves
  9. Get 100 gram fetta cheese, coarsely crumbled
  10. Take 1 tablespoon red wine vinegar
  11. Take 2 tablespoon honey
Instructions to make Beetroot, Lentil & Nuts Salad with Lamb:
  1. Combine the lamb, garlic, paprika and 1 teaspoon of the oil in large bowl. Toss to combine.
  2. Heat a bbq grill or chargrill on medium high. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minute to rest.
  3. Combine the lentils, beetroot, spinach and beetroot leaves, fetta and nuts in a bowl. Whisk the vinegar, honey, and remaining oil in a bowl. Drizzle over the salad and combine. Divide among serving plates. Thickly slice the lamb and arrange on the top the salad.

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