Spring Lamb Salad
This delicious summery salad is packed with essential nutrients.
Servings: 4 bariatric serves
Calories: 310kcal
Ingredients
- 250 g lean lamb fillets or lamb backstrap
- 1/2 tablespoon olive oil
- 1/2 butternut pumpkin peeled, deseeded and cut into 2cm cubes
- 1/2 red onion cut into wedges
- 3 cups baby spinach leaves
- 400 g tin no-added-salt lentils rinsed and drained
- 50 g feta or goats cheese
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
Instructions
- Pre-heat oven to 200°C. Line a baking tray with baking paper and set aside.
- Combine the dressing ingredients in a small bowl. Place pumpkin, red onion and 2 tablespoons of the dressing in a large bowl. Toss to combine. Transfer to baking tray and bake for about 30 minutes, until pumpkin is soft and onion is browned.
- Meanwhile, pre-heat a griddle, frying pan or barbecue to medium-high. Rub the lamb with a little oil and season with salt and pepper. Cook for 4-5 minutes each side, or until cooked to your liking. Remove from heat and rest for a few minutes before slicing.
- Combine spinach and lentils with remaining dressing in a large salad bowl. Top with roast vegetables, lamb and crumbled feta or goats cheese before serving.
Notes
- If you're feeding others, 2 bariatric serves are equal to one regular, non-sleeved serve. Use the slider above to adjust the serving sizes you need.
