Peppery watercress is a wonderful accompaniment to these low-fat barbecued lamb steaks.
Ingredients
- 4 corn cobs, husks on
- 1 bunch watercress, leaves picked
- 1 large Lebanese cucumber, halved lengthways, sliced
- 400g can white beans, drained, rinsed
- 3 green onions, thinly sliced
- 1/4 cup mint leaves, shredded
- Olive oil cooking spray
- 4 x 100g trim lamb leg steaks
- 1/2 lemon, juiced
- 8 slices wholegrain bread, to serve
Method
- Step 1Preheat a barbecue plate and grill on medium heat. Pull back corn husks and remove silk. Pull husk back over corn. Wrap each cob in foil. Place on barbecue plate. Place an upturned roasting pan over corn to cover (or use barbecue hood). Cook, turning occasionally, for 15 minutes or until tender.
- Step 2Meanwhile, combine watercress, cucumber, beans, onions and mint in a bowl.
- Step 3Spray both sides lamb with oil. Season with salt and pepper. Barbecue for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Remove corn from barbecue. Remove foil and husk. Cut cobs in half.
- Step 4Add 1 1/2 tablespoons lemon juice to salad. Season with pepper. Toss gently to combine. Serve lamb with salad, corn and bread.
- High fibre
- Low fat
Nutrition
2124 kj
Energy
8.3g
Fat Total
2.1g
Saturated Fat
15.5g
Fibre
38.8g
Protein
65mg
Cholesterol
467mg
Sodium
61.6g
Carbs (total)
All nutrition values are per serve
Notes
Note: Wrap watercress in damp tea-towel, place in a plastic bag and store in the crisper section for up to 3 days.
- Author: Alison Roberts
- Image credit: Steve Brown
- Publication: Super Food Ideas
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