Lamb Salad with a Raspberry Vinaigrette
Raspberry vinegar, used in this salad's vinaigrette pairs, perfectly with the richness of red meat and provides the fruity punch that balances out the warmth and richness of the other tastes. Though...
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Ingredients
- 2 tbs raspberry vinegar
- 2 tbsp olive oil
- Sea salt
- freshly ground pepper
- 600g lamb backstrap
- 700g orange sweet potato, unpeeled, cut into 4cm pieces
- 1 large red onion, peeled and cut into thin wedges
- 1⁄4 cup pine nuts, toasted
- 60g feta cheese, crumbled
- 60g mixed baby salad leaves
- 1⁄4 cup small mint leaves
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