Ingredients - Serves 4
- 500g sweet potatoes, peeled and chopped to bite size
- Olive oil
- 100g green beans
- 500g lamb fillets
- Fresh pesto
- Handful of baby plum or cherry tomatoes, halved
- Bag of baby spinach and rocket
- Balsamic vinegar
- 3 finely chopped spring onions
- 75g pine nuts, toasted (roasted or dry fried, but watch out, they go brown quickly)
- Pre-heat the oven to 200˚C (fan), 220˚C, gas mark 7.
- Drizzle the sweet potato with a little olive oil and roast for about 30 minutes.
- Cook the green beans in boiling water for three minutes, drain and cool under cold water.
- Meanwhile, fry or griddle your lamb fillets (15 minutes or so, turning regularly).
- Wrap in foil, rest for 10 minutes, then slice diagonally and toss in pesto.
- Mix the lamb with the sweet potatoes, green beans, tomatoes, spinach and rocket, and balsamic vinegar.
Lamb: As well as providing high-quality protein and easily absorbed iron, lamb is a great source of B vitamins, which are essential for energy metabolism in the body. A single portion can provide 100 per cent of your daily requirement of vitamin B12 (needed for the manufacture of healthy red blood cells) and 45 per cent of your daily zinc requirement, to help keep your immune system in great shape.
Green beans: Leafy green vegetables, including green beans, are a great source of vitamin K. Originally identified for the role it plays in blood clotting, vitamin K has since been linked to good bone health and helps to maintain healthy arteries.
Sweet potatoes: The bright orange colour of sweet potatoes gives the game away: the pigment shows they’re full of goodness. The body uses the carotenoids in sweet potatoes to manufacture vitamin A, which supports a strong immune system, while vitamin C aids the healing process after a tough training session.