Grilled lamb and polenta with mint and feta greens

Author: Megan Cameron-Lee

Photographer: Mark O'Meara

Serves: 4

Time to make: 20 mins

Ingredients

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2 teaspoons minced garlic

2 teaspoons olive oil, plus olive spray oil

zest of 1 lemon

500g leftover cooked polenta, sliced into 1cm-thick wedges (or see tip for polenta-cooking instructions)

400g lean lamb steaks, trimmed of excess fat

2 cups frozen peas

4 large courgettes, peeled in ribbons

¼ bunch mint, leaves torn

50g reduced-salt feta, crumbled

Instructions

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1 Combine 1 teaspoon garlic, 2 teaspoons olive oil and lemon zest in a small bowl. Brush over the polenta wedges.

2 Spray a large grill pan with olive oil and set over high heat. Fry polenta wedges for 3-4 minutes each side, or until golden and heated through. Remove from pan, set aside and keep warm.

3 Spray pan with olive oil and return to high heat. Rub lamb with remaining garlic and cook for 3-4 minutes each side, or until cooked to your liking. Cover with foil and rest.

4 Blanch peas and courgettes in boiling water for 30 seconds. Drain well and place in a medium bowl. Add mint and feta and toss gently. Serve greens with grilled polenta and sliced lamb.

HFG tip

Cook polenta according to packet instructions, whisking constantly until all polenta is stirred in and there are no lumps. Pour the polenta into a greased tin and chill before slicing.

Nutrition Info (per serve)

Calories 370 cal

Kilojoules 1550 kJ

Protein 32 g

Total fat 12 g

Saturated fat 4 g

Carbohydrates 25 g

Sugar 3 g

Dietary fibre 7 g

Sodium 180 mg

Calcium 240 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.