Lamb, haloumi and pea salad with yoghurt dressing

This Greek-style haloumi and lamb salad is a zesty, high-iron, meal for one.

Serves: 1

Time to make: 25 mins

Ingredients

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Yoghurt dressing
2 tablespoons low-fat Greek-style yoghurt
1 tablespoon lemon juice
1 teaspoon chopped fresh mint
½ cup frozen peas, thawed
1 ½ cups watercress, or baby rocketarugulaX
1 shallot, sliced
125g lean lamb rump steak
25g haloumi, sliced
1 wholemeal pita bread, toasted and cut into triangles

Instructions

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1 Combine dressing ingredients in a small bowl and set aside.

2 Toss peas, watercress (or rocket) and shallot together in a salad bowl.

3 Spray a non-stick frying pan with olive oil and set over a high heat. Cook the lamb for 2—3 minutes on each side for medium, or until cooked to your liking. Set aside to rest for 5 minutes.

4 Meanwhile, spray pan with more oil. Cook haloumi for 1—2 minutes on each side, or until golden-brown.

5 Slice lamb into thin strips. Add lamb and haloumi to salad and toss gently. Drizzle over dressing and serve with toasted pita bread triangles.

Variations

Make it gluten free: Use gluten-free bread instead of pita, and check yoghurt is gluten free.

Nutrition Info (per serve)

Calories 522 cal

Kilojoules 2180 kJ

Protein 49 g

Total fat 14 g

Saturated fat 7 g

Carbohydrates 50 g

Sugar 8 g

Dietary fibre 12 g

Sodium 750 mg

Calcium 330 mg

Iron 6 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.