- 0:25 Prep
- 0:06 Cook
- 4 Servings
- Capable cooks
Lighten up with this low kilojoule salad.
Ingredients
- 2 garlic cloves, crushed
- 1/3 cup balsamic vinegar
- 3 (400g) lamb leg steaks, trimmed
- olive oil cooking spray
- 80g baby rocket
- 1 medium red capsicum, chopped
- 1 small red onion, halved, thinly sliced
- 1/4 cup roughly chopped fresh flat-leaf parsley leaves
- 425g can baby beets, drained, halved
- 60g low-fat feta, crumbled
Method
- Step 1Combine garlic and 2 tablespoons vinegar in a shallow glass or ceramic dish. Add lamb. Season with salt and pepper. Turn to coat. Cover and refrigerate for 15 minutes to allow flavours to develop.
- Step 2Heat a large frying pan over medium-high heat. Spray lamb with oil. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil to keep warm.
- Step 3Combine rocket, capsicum onion, parsley, baby beets and remaining vinegar in a large bowl.
- Step 4Cut lamb into 1cm-thick slices. Place rocket mixture on a serving plate. Top with lamb slices and feta. Serve.
Nutrition
1019 kj
Energy
9.6g
Fat Total
4.5g
Saturated Fat
3.1g
Fibre
28.1g
Protein
77mg
Cholesterol
455mg
Sodium
9.1g
Carbs (total)
All nutrition values are per serve
Notes
For extra crunch, sprinkle salad with 1/2 cup toasted pepitas (pumpkin seeds) in step 4.
- Author: Amanda Shearer
- Image credit: Steve Brown
- Publication: Super Food Ideas
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