Seared lamb salad and ras el hanout spices
Seared lamb shortloins with ras el hanout spices, pomegranate dressing, and mixed salad leaves. Quick, healthy, and flavorful dinner. Serves 4.
Ingredients
- 4 medium beetroot
- 1/2 cup walnut pieces
- 4 lamb shortloins (about 800g)
- 1 tablespoon ras el hanout
- 2 tablespoon olive oil
- 120 gram salad leaves, such as red oak lettuce and baby salad leaves
- 1 cup loosely packed small mint leaves
- 1/2 cup pomegranate seeds (optional)
- Pomegranate dressing
- 3 tablespoon pomegranate molasses
- 1 teaspoon manuka honey, softened
- 1/4 teaspoon salt
- 2 tablespoon extra-virgin olive oil
- squirt of lemon juice
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