Lamb with warm lentil salad
Serves: 4
Time to make: 25 mins
Total cost: $16.40 / $4.10 per serve
(at time of publication)
Ingredients
- 450g lamb leg steaks
- 1 tablespoon oil
- 3 tablespoons red wine vinegar
- 300g asparagus, halved
- 1 punnet cherry tomatoes
- 1 ½ cups cooked lentils (use canned to save time)
- 7 tablespoons oil-free dressing
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Instructions
1 Rub lamb with oil and vinegar. Season.
2 Cook lamb on barbecue until lightly charred on each side, turning once. Set aside for 5 minutes.
3 Meanwhile, spray a hotplate or frying pan with a little oil. Cook asparagus and tomatoes for a few minutes.
4 Place lentils in a large bowl. To make lentil salad, add dressing to lentils with asparagus and tomatoes. Toss lightly. Slice lamb and place on lentil salad. Serve sprinkled with feta cheese and fresh rocket.
Variations
Make it gluten free: Use gluten-free dressing.
Nutrition Info (per serve)
-
Calories 306cal
-
Kilojoules 1280kJ
-
Protein 29g
-
Total fat 14g
-
–Saturated fat 4g
-
Carbohydrates 15g
-
–Sugars 8g
-
Dietary fibre 3g
-
Sodium 520mg
-
Calcium 40mg
-
Iron 3.5mg
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.
