Warm lamb salad
Serves: 4
Time to make: 30 mins
Total cost: $21.80 / $5.45 per serve
(at time of publication)
Ingredients
- 400g lean lamb, cut in strips
- 1 tablespoon ground cumin
- 1 lemon, zest
- 4 cups baby rocket
- 400g can cannellini beans, drained, rinsed
- ½ red onion, cut in fine strips
- 4 medium-sized tomatoes, cut in wedges or 1 punnet cherry tomatoes
- 100g feta cheese, crumbled
- oil spray
- light French dressing, to taste
Instructions
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.
Variations
- 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.
Nutrition Info (per serve)
Kilojoules 1360kJ
Calories 325cal
Protein 34g
Total fat 14g
–Saturated fat 6g
Carbohydrates 10g
–Sugars 6g
Dietary fibre 7g
Sodium 770mg
Calcium 200mg
Iron 4.5mg
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.
Photographer: Carolyn Robertson
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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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