Ingredients
Serves 41½ cups Thai red rice (from Asian stores)
Piece low Fat Feta
3 red onions, sliced
White Balsamic Vinegar (normal balsamic is ok)
3 good sized fresh beetroots
1 bunch of mint
1 length of lamb backstrap
Method
Cook rice.
Boil up the beetroots whole in 3 litres of water for 15-20 minutes. You can peel before they go into the water, or after they are cooked - either way you will end up with purple hands! Chop into 2cm cubes.
Caramelise the onions in white balsamic vinegar, either in a fry pan or in the oven.
Chop mint and cube the feta. Combine all ingredients in a bowl.
Grill lamb for 5 minutes, turning once. Once cooked, let it sit for a minute or two.
Slice lamb and serve beside rice salad.
Garnish with a little extra mint.