Barbecued butternut and lamb salad

Serves: 2
Time to make: 30 mins

Total cost: $ 13.60 / $ 6.80 per serve

(at time of publication)

Ingredients

200g butternut squash, in 1cm slices
1 red capsicum, seeds removed and cut in 2cm chunks
oil spray
2 teaspoons smoked paprika
250g lamb leg steaks
1 tablespoon pomegranate molasses (see tip)
2 teaspoons sesame oil
juice of 1 lemon
3 cups baby spinach or rocketarugulaX
50g crumbled feta

Instructions

Preheat barbecue grill to medium-high. Spray butternut and capsicum with oil, sprinkle with smoked paprika and cook on the grill until tender (about 8-10 minutes). Alternatively, roast veges in a hot oven until tender.
Cook lamb steaks on the grill until medium-rare (about 2 minutes each side). Remove from heat and set aside to rest for 5 minutes. Slice thinly.
In a large bowl, combine pomegranate molasses, sesame oil and lemon juice. Add roasted vegetables, lamb and rocket. Mix gently to combine.
To serve, divide salad between 2 plates, drizzled with any meat juices and with feta sprinkled over.

Nutrition Info (per serve)

Kilojoules 1720kJ

Calories 411cal

Protein 35g

Total fat 20g

–Saturated fat 6g

Carbohydrates 20g

–Sugars 15g

Dietary fibre 5g

Sodium 440mg

Calcium 250mg

Iron 4mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

Variations

Make it gluten free: Check paprika is gluten free.

HFG tip

Find pomegranate molasses at specialty grocery stores.

This recipe is from our Weeknight meal planner feature – everything you need for four nights of delicious, nutritionist-approved meals for two, for under $84. Just grab your shopping list and get dinner done!

Save to favs

Subscribe now in to enjoy this feature

See favs PRINT