55 g lean lamb steak, cut into strips
2 baby beetroots, trimmed, peeled, cut into thin wedges
120 g sweet potato, peeled, cubed
30 g baby rocket leaves
25 g reduced-fat feta cheese, crumbled
½ tbsp white wine vinegar
18 g couscous
2 olive oil sprays

55 g lean lamb steak, cut into strips 2 baby beetroots, trimmed, peeled, cut into thin wedges 120 g sweet potato, peeled, cubed 30 g baby rocket leaves 25 g reduced-fat feta cheese, crumbled 18 g couscous 2 olive oil sprays

Preheat oven to 240°C/220°C fan forced. On a baking tray lined with baking paper, arrange beetroot and sweet potato in a single layer. Spray with the oil and bake for 25 minutes until golden and tender.
In the meantime cook the couscous as per packet instructions and grill the lamb to your liking.
Add cooked lamb, beetroot, sweet potato, rocket and vinegar to the cooked couscous. Season with salt and pepper, toss to combine, top with crumbled feta and serve.