Lamb Salad with a Raspberry Vinaigrette - Edwards Providore

Ingredients

• 700g orange sweet potato, unpeeled, cut into 4cm pieces
• 1 large red onion, peeled and cut into thin wedges
• 60g feta cheese, crumbled
• 60g mixed baby salad leaves
• 1⁄4 cup small mint leaves
• 2 tbs raspberry vinegar
• 2 tbsp olive oil
• Sea salt and freshly ground pepper, to taste
• 600g lamb backstrap
• 1 tbs olive oil