

Lamb and artichoke salad
(at time of publication)
Ingredients
- 4 medium radishes
- 340g jar artichoke hearts
- 100g packet rocketarugulaX
- juice of ½ lemon
- 1 tablespoon olive oil
- spray oil
- 300g lamb fillet
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Instructions
1 Slice radishes thinly and cut artichoke hearts in half. Arrange rocket, radishes and artichoke hearts on two plates.
2 Make a quick vinaigrette by combining lemon juice and olive oil.
3 Heat a griddle pan or barbecue to a high heat. Spray with oil and cook lamb for 3-5 minutes, until browned on both sides and cooked medium-rare. Leave to rest for 5 minutes.
4 Slice lamb thinly and arrange on top of the salad. Pour over dressing and toss to combine.
Nutrition Info (per serve)
-
Calories 543cal
-
Kilojoules 2270kJ
-
Protein 38g
-
Total fat 21g
-
–Saturated fat 4g
-
Carbohydrates 15g
-
–Sugars 4g
-
Dietary fibre 6g
-
Sodium 570mg
-
Calcium 120mg
-
Iron 4.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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