Points Per Serve - 4
Total Points - 16
Serves 4

Sweet Potato and Lamb Salad

Ingredients

1 tsp Olive Oil
1 tbs Balsamic Vinegar
1 tsp Minced Garlic
500g Sweet Potato - peeled and cut into 2cm pieces
120g Fresh Skim Ricotta Cheese - crumbled
1 bunch Asparagus
3x100g Lean Lamb Fillets
50g Rocket - trimmed and washed

Method

Combine oil, vinegar and garlic to make dressing. Mix well and set aside.

Preheat oven to 210 degrees celsius. Place the sweet potato on a flat backing tray, lightly coat with cooking spray and back in the oven for about 10 minutes.

One a second oven tray, place ricotta and asparagus. Place in the oven with the sweet potato and bake for 10-15 minutes or until the vegetables are tender.

Meanwhile coat a pan with cooking spray, heat and cook lamb on each side for 2-3 minutes until browned and tender. Cut diagonally into thin slices.

Combine the rocket, lamb, sweet potato, ricotta and asparagus on a serving plate. Drizzle with the dressing and serve.

Note - this was yummy, but not really enough dressing, so perhaps double the quantities of the dressing.