

Cucumber, tomato and goats’ cheese salad with grilled lamb
Ingredients
- Salad
- 2 slices sourdough or ciabatta bread, toasted
- 1 cucumber, peeled, deseeded and cubed
- 1 small goats' cheese (I like Kapiti Mt Herbert)
- 4 radishes, sliced thinly
- 4 tomatoes, deseeded and chopped
- 1 red or yellow capsicum, roasted, peeled, deseeded and sliced
- 2 cloves garlic, peeled and finely chopped
- zest and juice of 1 lemon
- 1 tablespoons olive oil
- Lamb
- 1 tablespoon ground sumac
- 1 tablespoons olive oil
- 2 lamb backstraps (about 300g)
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Instructions
1 Break the bread into small crouton-sized pieces. Combine the next six ingredients in a large bowl. Combine the lemon zest, juice and olive oil, pour over the salad ingredients in the bowl, and mix with your hands.
2 To prepare the lamb, combine the sumac and oil in a shallow bowl. Put the lamb in and coat well with the spice.
3 Heat the barbecue or a griddle pan until very hot. Cook the backstraps until done to your liking (they're best medium-rare). Set them aside to rest for 10 minutes while you plate up the salad: distribute salad between two plates and drizzle over any extra dressing. Cut the lamb into 1cm slices and lay on top of the salad.
Nutrition Info (per serve)
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Calories 0.00 cal
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Kilojoules 2070 kJ
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Protein 42.9 g
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Total fat 24.8 g
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Saturated fat 7.7 g
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Carbohydrates 25.5 g
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Sugar 11.9 g
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Dietary fibre 6.5 g
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Sodium 555 mg
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Calcium 180 mg
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Iron 4.6 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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