Brighten up the day with this healthy lamb and risoni salad that’s a beautiful mixture of colours and textures.
Ingredients
- 200g (1 cup) risoni
- 2 medium tomatoes, halved, each half cut into 4 wedges
- 1 small red onion, halved, chopped
- 1 x 170g jar artichokes (Rosa brand), drained
- 40g baby rocket leaves
- 80g (1/2 cup) kalamata olives, pitted
- 450g lean lamb fillets
- 60ml (1/4 cups) balsamic vinegar
- 2 garlic cloves, crushed
- 2 teaspoons caster sugar
- 1 tablespoon olive oil
- 80g Danish feta, crumbled
Method
- Step 1Cook risoni following packet directions or until al dente (approx 8 min.) Drain. Combine risoni, tomatoes, onion, artichokes, rocket and olives in a bowl.
- Step 2Meanwhile, combine lamb, vinegar, garlic and sugar in a bowl. Set aside for 10 minutes to marinate.
- Step 3Heat oil in a frying pan over medium-high heat. Add lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil for 3 minutes to rest. Cut diagonally into thick slices.
- Step 4To serve, divide salad among plates. Top with lamb and feta.
- Low carb
- Low fat
- Lower gi
Nutrition
2005 kj
Energy
18g
Fat Total
4g
Fibre
35g
Protein
42g
Carbs (total)
All nutrition values are per serve
Notes
Prep & cooking: 30 mins
- Author: Jane Charlton
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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