Lamb with lentil and mint salad
Serves: 4
Time to make: 30 mins
Total cost: $32.80 / $8.20 per serve
(at time of publication)
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
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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)
-
Calories 389cal
-
Kilojoules 1630kJ
-
Protein 35g
-
Total fat 14g
-
–Saturated fat 7g
-
Carbohydrates 25g
-
–Sugars 9g
-
Dietary fibre 8g
-
Sodium 290mg
-
Calcium 260mg
-
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.
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