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Dukkah lamb with beetroot and lentil salad (for two)

Dukkah lamb with beetroot and lentil salad (for two)

Dukkah lamb beetroot lentil salad

2 serves

20 m

10 m

See recipe for serves 4 here


  • 250g lean lamb steaks
  • 2 teaspoons olive oil
  • 1 tablespoon lemon and herb dukkah

Beetroot and lentil salad

  • 250 g packet whole cooked beetroot, drained, cut into wedges
  • ½ small red onion, thinly sliced
  • 50 g baby rocket leaves
  • cup drained, canned no added salt lentils
  • 2 teaspoons olive oil
  • 1 teaspoon red wine vinegar
  • 50 g feta cheese, crumbled
  • 3 teaspoons pepitas, toasted


Step 1

Rub lamb steaks all over with oil. Sprinkle with 1 tablespoon dukkah.

Step 2

​​Heat a large non-stick grill pan or barbecue grill over medium-high heat. Add lamb. Cook for about 3 minutes on each side, or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 5 minutes.

Step 3

Meanwhile, to make salad, toss beetroot with onion in a large bowl. Add rocket, lentils, oil and vinegar. Toss to combine. Transfer to a large plate. Sprinkle with feta and pepitas.

Step 4

Thickly slice lamb. Arrange over salad. Serve sprinkled with remaining dukkah.


  • You’ll need ½ x 420 g can no added salt lentils for this recipe. Refrigerate the remaining lentils in a container for up to 3 days. Use them up in salads, pasta sauces or curries or casseroles.
  • Check labels on dukkah and feta cheese and choose the brands lowest in sodium.
  • To toast pepitas, stir in a small dry frying pan over medium-low heat for 2-3 minutes or until lightly browned and fragrant.

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