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Ingredients

2 teaspoons cumin seeds
2 teaspoons sesame seeds
2 tablespoon peanut oil
4 Coles Australian Lamb Forequarter Chops
4 silverbeet leaves
250g cooked beetroot, coarsely chopped
1/2 cup mint leaves
1 carrot, cut into long matchsticks
2 spring onions, sliced
1 tablespoon balsamic vinegar
2 teaspoons wholegrain mustard
80g fetta, crumbled
Lemon wedges, to serve

Method

Step 1 Combine cumin seeds, sesame seeds and 1 tablespoon oil in a large bowl. Add lamb and turn to coat. Season.
Step 2 Heat a chargrill or large frying pan on medium-high. Cook lamb for 2-3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.
Step 3 Meanwhile, discard stem and centre vein from silverbeet. Shred leaves finely. Combine silverbeet in a large bowl with beetroot, mint, carrot and spring onion. Whisk vinegar, mustard and remaining oil in a small bowl and season. Add dressing to salad and toss to combine. Sprinkle with fetta.
Step 4 Divide salad and lamb among serving plates. Serve with lemon wedges.

Cumin and sesame lamb with silverbeet and beetroot salad

How to make Cumin and sesame lamb with silverbeet and beetroot salad

Ingredients

Method