Lamb, lentil and cherry tomato salad
Serves: 4
Time to make: 15 mins
Total cost: $23.28 / $5.82 per serve
(at time of publication)
Ingredients
- 2 x 400g cans lentils, drained, rinsed
- 250g punnet cherry tomatoes, halved or quartered
- 1 large bunch flat-leaf parsley, stems removed
- 1 lemon, zest and juice
- spray oil
- 500g lamb leg steaks
- 8 tablespoons low-fat Greek-style yoghurt
- freshly ground black pepper
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Instructions
1 Combine lentils, tomatoes, parsley, lemon zest and juice.
2 Heat a barbecue hotplate to a medium heat. Spray steaks with oil and cook for 2-3 minutes or until browned. Turn over to cook other side for 2 minutes for medium-rare or until cooked to your liking. Transfer steaks to a plate. Cover and stand for 5 minutes.
3 Thinly slice meat and toss through lentil salad. Serve with a dollop of yoghurt and pepper, to taste.
Variations
- Spoon lentil salad onto plates then top with sliced beef.
- Make it gluten free: Check Greek yoghurt is gluten free.
Nutrition Info (per serve)
-
Calories 347cal
-
Kilojoules 1460kJ
-
Protein 36g
-
Total fat 13g
-
–Saturated fat 5g
-
Carbohydrates 25g
-
–Sugars 4g
-
Dietary fibre 7g
-
Sodium 500mg
-
Calcium 140mg
-
Iron 6.5mg
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.
