Lamb & Spinach Salad

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4-6

Ingredients
500g baby potatoes

Spray of canola or olive oil

300g trim lamb fillet

125g English spinach leaves

250g punnet cherry tomatoes halved
1 small red onion thinly sliced
2 tablespoons lemon juice

1 tablespoon of plain greek yoghurt or sour cream
Bespezie BeWell

Directions
Cook the potatoes in a large pan of boiling water for 10-15 minutes or until tender, but do not overcook. Drain well, cool until just warm and then cut in half.

Meanwhile, spray a nonstick frying pan with oil and heat. Add the lamb fillet and cook for 5 minutes on each side. Transfer to a plate, cover loosely with foil and set aside for 5 minutes, then cut into thin slices.

Toss the spinach leaves, tomatoes, onion and warm potatoes with the lemon juice. Arrange on serving plates and top with the sliced lamb and yoghurt or sour cream. Season and add freshly ground BeWell to taste, and serve.