Lamb and Sweet Potato Salad

Ingredients:

• Lamb fillet (100g/person)
• 1 x Sweet potato
• ½ Red onion
• 3 large handfuls Baby spinach
• 100g Feta
• 1 x Lemon
• 2 teaspoons dried Rosemary
• Tatziki
• 1 tbsp Olive oil
• 1x Carrot, grated

Method:

Mix together lemon rind, rosemary, garlic, olive oil and salt and coat the lamb. Peel and cut the sweet potato into 1 cm thick pieces and cut each circle in half. Spray with olive oil and sprinkle with rosemary. Roast in a hot oven for 30mins. Mix together red onion, baby spinach, grated carrot and feta. Combine 1tbsp of olive oil and 1 tbsp of fresh lemon juice and drizzle over salad. Cook Lamb on the George Foreman to your liking, slice and place on top of salad mix. Place sweet potato on top and serve with a dollop of tatziki.

Variation:

To save time replace sweet potato with cous cous and stir through the salad mix.