Lamb with a salad of carrot, beetroot, mushrooms, radicchio and toasted bread

Tamara West

The mustard dressing brings the vegetables and lamb to life in this salad. Radicchio has a slightly bitter flavour; if you find it too bitter just add a few small torn pieces and mix with red leaf lettuce.

Bread

1 to brush	Olive oil
1	Baguette
2 cloves	Garlic, large, lightly crushed with the blade of a large chopping knife

Salad and dressing

1 Tbsp	Red wine vinegar
1 Tbsp	Dijon mustard
¼ cup	Grapeseed oil
1	Salt & freshly ground pepper, to season
4	Carrots, peeled (Main)
2	Beetroot, peeled
2	Shallots, thinly sliced
1 head	Radicchio, trimmed
250 g	Button mushrooms, sliced

Lamb

2 packets	Lamb steaks, Silver Fern Farm (220g each) (Main)
1 Tbsp	Grapeseed oil

Directions

Bread, salad and dressing

1. Heat oven to 180C. Cut baguette into 1cm slices on the diagonal. Brush with oil and place on a baking tray. Bake until golden brown on both sides. Remove from oven and straightaway rub over the crushed garlic. Place on a wire rack.
2. Place the red wine vinegar and dijon mustard in a small bowl and whisk in the oil. Season with salt and freshly ground black pepper.
3. Thinly slice the carrots and beetroot, then cut into julienne or matchsticks. Place in a bowl with the shallots and moisten with dressing.
4. Layer salad with half the radicchio leaves, 4 slices toasted bread, julienned carrot and beetroot and mushrooms. Repeat with another layer. Drizzle with any remaining dressing.

Lamb

Heat a frying pan over a medium-high heat. Rub lamb steaks with oil and season with freshly ground black pepper. Pan-fry for 8 minutes, turning once. Transfer to a warm plate, season with salt, cover loosely and leave to rest for 5 minutes before slicing. Slice lamb steaks, cutting across the grain of the meat.

Make a change

Add ¼ cup parsley leaves, roughly chopped to the salad.