Light but deliciously filling, this lamb salad is perfect for these lighter spring days and suits both a quick mid-week dinner or paleo friendly BBQ or picnic.
The cajun spiced sweet potato really makes this dish, with all of the vibrant vegetables coming together to really create a meal that is satisfying, nutrient dense and naturally free from dairy, grains and legumes.
The lamb provides a blood sugar stablising energy source, with the greens, tomatos and sweet potato bringing a potent serve of food-as-medicine antioxidants to your plate.
3 -4 medium sweet potatoes chopped into discs
600g of lamb pieces
1 large handful green beans
1 punnet cherry tomatoes
1 /2 red onion
4 – 5 large cups of baby spinach leaves
1 large cup of rocket
Coconut oil for pan
Spread spinach and rocket over a large salad dish.
Cut beans into 3-4 cm lengths and chop cherry tomatoes into halves sprinkle over the salad leaves.
Place several tablespoons of coconut oil into a hot pan. Once melted, place sweet potatoes into the pan and shallow fry in the coconut oil.
Whilst cooking, crack salt and pepper and sprinkle cajun spice over one side of the sweet potato. After 2 -3 minutes, flip the sweet potato to complete the cooking of the other side.
Place onto a plate with paper towel to await serving.
Add more coconut oil to the pan (if needed) and place lamb pieces into the pan. Cook until browned and cooked through.
Add the sweet potato and lamb to the salad. Finely slice the red onion and scatter over the top of the salad.
Serve and enjoy!