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 rocketarugulaX
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.

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.

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.

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