There’s really no other way of saying it – Summers in Sydney suck. It’s not just hot – it’s scorching, muggy and unrelenting down here in Satan’s armpit.
Not exactly the best conditions for food-spiration. Who wants to turn on the oven or stove when it’s been 40 degrees for weeks on end? But also, who wants another bloody salad?
That would be me.
There’s no such thing as too many salads. Salads are magical. However, I do feel the need to change it all up a bit. While I could eat salad five nights in a row, it cannot be the same salad. Hence all the varieties on this blog, with more to come, I can guarantee it.
I’m really rather partial to this particular salad, as it takes all of 5 minutes to make, barely uses any heat, and is hearty enough that you don’t need to serve it with bread, although nobody would fault you if you did. It’s a 250 calorie salad, 329 with the dressing. As I’m not a huge fan of salad dressings or vinaigrette, I usually skip it altogether, but I am well aware that I am an anomaly in this situation.
1tsp olive oil
500g heart smart diced lamb
Salt and pepper, to taste
60g baby spinach
1 yellow capsicum, sliced
1 cucumber, sliced
250g cherry tomatoes, sliced in half
2 small beetroot, roasted (or, purchased pickled), cut into small chunks
1tbs olive oil
1tbs lemon juice
1 clove garlic, crushed
1/2tsp brown sugar
- To make dressing, place ingredients in a small jug and whisk to combine.
- Heat oil in a frying pan. Season meat with salt and pepper. Add meat and mushrooms to pan, and stir occasionally until lamb is cooked to your liking.
- Combine all other ingredients except for feta together in a large bowl.
- Add lamb and mushrooms. Sprinkle with crumbled feta.