Lamb with lentil and mint salad
Ingredients
- 3 carrots, diced
- 2 cups diced pumpkin, 2cm pieces
- 2 red capsicums, cut in chunks
- 2 cans lentils, no salt added, drained and rinsed
- 1 cup mint leaves, roughly torn
- 1 to 2 tablespoons lemon juice
- 2 cups rocket leaves
- 400g lamb leg steaks
- 100g reduced-salt feta, crumbled
Instructions
1 Preheat oven to 200°C. Place carrots, pumpkin and capsicum on a baking dish and roast for 25 minutes, or until soft.
2 Meanwhile, combine lentils, feta, mint leaves and rocket in a bowl. Set aside.
3 Cook lamb steaks over a high heat for 3-5 minutes, until medium-rare. Set aside to rest and cover with foil.
4 When vegetables are cooked, remove from oven and add to lentil mixture. Stir through. Add feta. Arrange lentil salad on plates.
5 Slice lamb in thick slices and add to plates. Pour any meat juices over.
Nutrition Info (per serve)
Kilojoules 1630kJ
Calories 389cal
Protein 35g
Total fat 14g
–Saturated fat 7g
Carbohydrates 25g
–Sugars 9g
Dietary fibre 8g
Sodium 290mg
Calcium 260mg
Iron 6.5mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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