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
Total cost: $8.50
(at time of publication)
Ingredients
- 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 rocket
- 1 shallot, sliced
- 125g lean lamb rump steak
- 25g haloumi, sliced
- 1 wholemeal pita bread, toasted and cut into triangles
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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.
Variations
Make it gluten free: Use gluten-free bread instead of pita, and check yoghurt is gluten free.
Nutrition Info (per serve)
-
Calories 522cal
-
Kilojoules 2180kJ
-
Protein 49g
-
Total fat 14g
-
–Saturated fat 7g
-
Carbohydrates 50g
-
–Sugars 8g
-
Dietary fibre 12g
-
Sodium 750mg
-
Calcium 330mg
-
Iron 6mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
