Nectarine, Beetroot and Goat Cheese salad with Lamb loins

Ingredients:

For the salad:

1 bag Rocket leaves

3 small beet root

1 tbsp olive oil

75 g soft Goats cheese (or feta)

12 hazelnuts

2 Nectarines

2 tbsp balsamic vinegar

2 tbsp extra virgin olive oil

salt and pepper to taste

For the lamb:

2 lamb loins, trimmed

1 tbsp Baharat spice mix

salt and pepper

1 tbsp olive oil

Method:

Preheat the oven to 200 degrees

Rub the lamb loins with olive oil, then sprinkle with Baharat, salt and pepper. Cover and leave at room temperature.

Wash and peel the beet root and cut into bite sized pieces. Toss in a bowl with 1 tbsp olive oil, salt and pepper. Roast in the oven for 20-25 minutes or until al dente.

Cut the nectarines into wedges

Crumble the goats cheese

Wash and dry the rocket leaves and put them in a bowl for later

Shake the balsamic vinegar, olive oil, salt and pepper in an old jam jar

When the beetroots are done, take them out of the oven and keep aside. Use the same tray for the nectarines and hazelnuts and put it back in the oven.

Roast the hazelnuts for about five minutes, then take them out of the oven and set aside. Turn the nectarines over and roast them for another five minutes.

While the nectarines and hazelnuts are in the oven, start searing the lamb loins for about 3-5 minutes, then rest them for about 8 minutes in a warm place.

When the hazelnuts aren't too hot anymore rub them in a tea towel until most of the peel comes off, discard the peel, put the hazelnuts back in the tea towel and gently whack them with a rolling pin so they crumble slightly.

Combine the rocket, nectarines and goats cheese with the dressing

Cut the lamb loins into 5mm thin slices

Arrange the salad on 2-3 plates, top with the lamb slices and crumbled hazelnuts. Enjoy!