Dukkah lamb rump, beetroot and blue cheese salad

Ingredients

1	Medium beetroot
1	Lamb rump (Main)
1 Tbsp	Oil
1 Tbsp	Dukkah
3 cups	Rocket
80 g	Blue cheese
½ cup	Freshly toasted walnuts

Dressing

½ cup	Yoghurt
2 Tbsp	Lemon juice
20 g	Blue cheese

Directions

1. Preheat oven to 180C.
2. Place the beetroot into a pot of simmering water for 20 minutes or until a knife will insert easily. Remove and cool enough to peel. Then chop into sticks.
3. Rub the lamb rump with oil then roll in the dukkah. Preheat a frying pan to a medium heat. Sear the lamb on all sides, then place into the oven for 15-20 minutes, depending on the size. Remove and set aside.
4. For the dressing, shake in a jar the yoghurt, lemon juice and cheese.
5. To serve, place some rocket leaves on a platter, top with beetroot, blue cheese, sliced lamb and walnuts. Serve the dressing on the side to drizzle.