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Warm lamb salad
Serves: 4
Time to make: 30 mins
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
- spray oil
- light French dressing, to taste
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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)
-
Calories 325cal
-
Kilojoules 1360kJ
-
Protein 34g
-
Total fat 14g
-
–Saturated fat 6g
-
Carbohydrates 10g
-
–Sugars 6g
-
Dietary fibre 7g
-
Sodium 770mg
-
Calcium 200mg
-
Iron 4.5mg
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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