Warm lamb salad

Author: Bronwen King - NZ registered nutritionist

Photographer: Carolyn Robertson

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Serves: 4

Time to make: 30 mins

Ingredients

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1 Toss lamb strips in cumin and lemon zest. Set aside

2 On 4 plates arrange rocket, cannellini beans, red onion, tomatoes and feta.

3 Spray a heavy-based pan with oil and cook lamb over a high heat. Place strips of lamb on top of plated salad. Drizzle with dressing and serve.

Make it vegetarian: Instead of lamb, use slices of marinated tempeh to top salad for a nutty flavour.
Make it gluten free: Check cumin is gluten free.
Instead of using commercial French dressing, try homemade: Mix lemon juice, crushed garlic, a pinch of salt and 2 teaspoons olive oil.

Calories 325 cal

Kilojoules 1360 kJ

Protein 34 g

Total fat 14 g

Saturated fat 6 g

Carbohydrates 10 g

Sugar 6 g

Dietary fibre 7 g

Sodium 770 mg

Calcium 200 mg

Iron 4.5 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.

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