Dressing (mix all) : 2 tbsp extra virgin olive oil 3 garlic clove, minced (or roasted then mashed) 2 tbsp balsamic vinegar
1 tsp honey 1 tsp Dijon mustard 1/2 cup raw walnuts
Feta cheese, crumbled (I like Lemnos; the goat cheese version - though in picture I used cubed cocktail feta) Salad leaves mix/plum tomatoes for garnish 1. Wash and top beetroot. Coat with oil and wrap with aluminium foil. Bake for about 45mins to 1 hour till tender at 200 deg C. Cool and peel and cut into wedges. 2. Season lamb with Maggi Seasoning and minced garlic. 2. Heat a non-stick pan. Cook lamb chops till cooked. Remove and leave to cool. 3. Continue to heat pan and add 1 tsp of olive oil. Add in chives and 2 tbsp water and cook till wilted about 3 mins. Remove and set aside. 5. Cut cooled lamb chops into 1/2 cm slices. 6. Place salad leaves onto 2 plates. 7. Place lamb pieces atop the leaves followed by chives. Place cooked beetroot on the sides around the plate.
8. Sprinkle crumbled feta(watch the amount as it is salty) all over salad followed by chopped walnuts. Drizzle the salad dressing all over and garnish with plum tomatoes.
Enjoy with bread. *Updated 8th June 2007*