- 2 large red capsicums, halved, seeded
- 200g green round beans, trimmed, cut into 3cm lengths
- 4 slices sourdough bread
- 1 garlic clove, halved
- Olive oil spray
- 500g lamb leg steaks
- 100g baby rocket leaves
- 50g low-fat feta, crumbled
- 1 tablespoon baby capers, rinsed, drained
- 1 teaspoon finely grated lemon rind
- 1 tablespoon balsamic vinegar
- 2 teaspoons extra virgin olive oil
- Step 1Preheat grill on high. Place the capsicum, skin-side, up on a baking tray. Cook under grill for 6-8 minutes or until charred and blistered. Transfer to a bowl, cover with plastic wrap and set aside to cool slightly (this helps lift the skin). Peel skin and cut the flesh into thin strips.
- Step 2Cook the beans in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Rinse under cold running water. Drain. Transfer to a large bowl.
- Step 3Rub the bread with the cut side of the garlic. Spray a chargrill with oil. Preheat on high. Cook bread for 2 minutes each side or until lightly charred. Transfer to a plate.
- Step 4Add the lamb to the chargrill and cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a chopping board. Cover loosely with foil and set aside for 5 minutes to rest.
- Step 5Tear the bread into bite-sized pieces. Thinly slice the lamb. Add the bread, lamb, capsicum, rocket, feta, capers and lemon rind to the beans. Drizzle with the balsamic vinegar and oil and toss to combine. Season with pepper.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Benefits of red capsicum: Rich in vitamin C Source of fibre and antioxidants, and high in carotenoids, which may act as anti-cancer agents.
With intense colour and sweetness plus lots of nutrients, glossy capsicums brighten meals and boost your health.
- Author: Chrissy Freer
- Image credit: Chris Jones
- Publication: Australian Good Taste