350g lamb leg steaks
250g packet cooked baby beetroot, cut into wedges
120g bag mixed salad leaves
2 bunches asparagus, trimmed, halved lengthways if thick, blanched
100g Persian feta in oil, with 2 Tbsp oil reserved
Heat 2 Tbsp olive oil in a large frying pan on high. Cook lamb for 2-3 minutes on each side, or until cooked to taste. Set aside, loosely covered with foil, for 5 minutes to rest.
Meanwhile, in a large bowl, toss remaining ingredients. Season.
Thinly slice lamb steak. Serve on a bed of salad, drizzled with reserved oil from feta.