Lamb, lemon and olive pasta

Serves: 4

Time to make: 30 mins

Ingredients

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400g lamb mince

½ onion, finely chopped

1 ½ teaspoons Spanish paprika

½ teaspoon chilli powder

½ teaspoon salt

½ teapsoon black pepper

olive spray oil

1 tomato, chopped

zest of 1 lemon

½ preserved lemon, sliced (optional but delicious)

10 kalamata olives, pitted and sliced

½ cup finely chopped fresh parlsey

¼ cup feta, crumbled

olive oil for dressing

300g pasta of your choice

Instructions

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1 Cook the onion slowly in a spray of olive oil until soft. Add the mince, spices, salt and pepper, toss to combine, and cook until browned and cooked through. Drain any fat off from the meat.

2 Cook the pasta, chop up all the bits, and when the pasta is ready, drain it and save a wee bit of the water to put in the sauce. Combine everything in the pan except for the feta, toss it well, and put a bit of the water in to make a nice texture. Put into bowls, crumble the feta over the top, season with salt, pepper and olive oil and devour.

Nutrition Info (per serve)

Calories 526 cal

Kilojoules 2200 kJ

Protein 33.4 g

Total fat 20.4 g

Saturated fat 7.6 g

Carbohydrates 52.3 g

Sugar 2.4 g

Dietary fibre 5.1 g

Sodium 415 mg

Calcium 120 mg

Iron 3.7 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.