This tasty salad is ideal as an elegant starter or as part of a healthy lunch.


  • 500g lamb backstraps
  • 1/3 cup olive oil
  • 100g baby spinach leaves
  • 75g feta, crumbled
  • 425g can baby beets, drained, halved
  • 1/3 cup walnuts, toasted
  • 1 tablespoon red wine vinegar


  1. Preheat a barbecue plate or chargrill over medium-high heat. Brush lamb with 1 tablespoon of oil. Season with salt and pepper. Cook lamb for 5 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover with foil. Set aside for 5 minutes to rest.
  2. Combine spinach, feta, beets and walnuts in a large bowl. Thinly slice lamb. Add to salad. Toss to combine.
  3. Combine vinegar and remaining oil in a jug. Season with salt and pepper. Drizzle over salad. Serve.