Greek Lamb Salad

Greek Lamb Salad

Serves: 1
TRM Rating: 70%


150g lamb rump

Greek salad:
¼ small sweet potato, peeled and diced
1 small can roasted capsicum strips, drained
½ can chick peas, drained
6 cherry tomatoes, halved
½ small continental cucumber, sliced thinly
½ red onion, peeled and finely sliced
100g Danish feta, drained and diced
1 cup fresh spinach leaves, washed and dried
Salt and freshly ground black pepper, to taste

Balsamic dressing:
1 tsp balsamic vinegar
1 tbsp extra virgin olive oil
½ tsp honey


Preheat oven to 180°C.
Combine the dressing ingredients and whisk well.
Place sweet potato on a lined baking tray and roast for 30 minutes or until golden brown and cooked through. Remove from oven and allow cool.
While sweet potato is roasting, seal lamb in a hot, non stick pan until browned, 1-2 minutes each side. Place in the oven alongside sweet potato for 8-10 minutes. Remove and rest.
Combine all other prepared salad items and mix well. Stir through sweet potato.
Slice rested lamb to desired thickness place on top of salad, spoon over dressing and serve.


Tim's 7:2:1 Tips for Eating When Training for City 2 Surf

Fuel your body with the right ingredients post workout. The energy you expend in your workouts should only be replenished with a wholesome combination of fibre, protein, good fats and good carbs.
The best time to eat after a workout is 30-60 minutes. This is the most beneficial window of time to replenish muscle glycogen stores, rehydrate, repair muscles for quicker recovery and stop inflammation in its tracks.
Bananas are a perfect post and pre workout food. With 36 grams of carbs, ½ a gram of fat and 600mg of potassium, paired with some Greek yoghurt or blended with a scoop of protein powder makes for a great liquid refuel.
Don't forget to hydrate! Replacing water and electrolyte loss is highly important for optimal recovery.

Registrations are open for those looking to take part in the iconic event at

Copyright: The Robards Method.