A quick summer favourite of mine, can be served as a side, or be a meal in itself.


  • Marinade

  • 1/3 cup soy sauce

  • T spoon freshly grated ginger

  • 1/2 bunch finely chopped mint

  • 1/2 bunch finely chopped coriander

  • 2 table spoon Honey

  • 1/4 cup olive oil

  • 500g Lamb fillet or rump steak - Sliced

  • 150g baby Spinach Leaves - washed

  • 1 Bunch Baby Beetroot - cooked

  • 1/2 bunch roughly chopped mint

  • 1/2 bunch roughly chopped coriander

  • Dressing

  • 2 table spoon Soy Sauce

  • 1 table spoon Honey

  • Olive oil


  • 1.


  • 2.

    Combine, soy sauce, grated ginger, chopped mint and coriander, honey and olive oil in a large mixing bowl.

  • 3.

    Thinly Slice lamb and add to marinate, stir to make sure meat is covered with marinate, cover and refrigerate for Min 1 hour.

  • 4.

    Boil baby beetroot till tender, cool, peel and quarter

  • 5.

    In a hot pan, quickly brown lamb.

  • 6.


  • 7.

    Combine all ingenious

  • 8.

    Combine spinach leaves, mint, coriander, beetroot and lamb in bowl, drizzle over dressing and serve.


To have as a meal for four, double ingredients.
Best served warm or room temperature

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

3 3 3 3 3
Average Rating
1 comment • 1 rating
Please login to comment
Posted by Ronald22Report
just off to buy some beetroot as my mouth is watering