Lamb, haloumi and pea salad with yoghurt dressing

Serves: 1
Time to make: 25 mins

Total cost: $ 8.50

(at time of publication)

Lamb, haloumi and pea salad with yoghurt dressing

Ingredients
Nutrition Info.(per serve)

Yoghurt dressing
2 tablespoons low-fat Greek-style yoghurt
1 tablespoon lemon juice
1 teaspoon chopped fresh mint
1/2 cup frozen peas, thawed
1 1/2 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

Nutrition Info

Kilojoules 2180kJ
Calories 522cal
Protein 49g
Total fat 14g
Saturated fat 7g
Carbohydrates 50g
Sugars 8g
Dietary fibre 12g
Sodium 750mg
Calcium 330mg
Iron 6mg

Instructions

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.

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