This hearty salad is perfect for the cold season.
Ingredients
- 300g lamb leg steaks
- 1 tablespoon Greek seasoning
- 1 long red chilli, finely chopped
- 2 tablespoons olive oil
- olive oil cooking spray
- 3 baby eggplant, thinly sliced
- 1 baby cos lettuce, trimmed, leaves torn
- 1/2 x 400g can lentils, drained, rinsed
- 1 Lebanese cucumber, cut into ribbons
- 1 tablespoon lemon juice
- 70g low-fat feta, crumbled
Method
- Step 1Place lamb, seasoning, chilli and half the oil in a glass or ceramic dish. Toss to coat. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat.
- Step 2Cook lamb for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Thinly slice. Cook both sides of eggplant for 1 to 2 minutes or until tender and browned.
- Step 3Place lettuce on a platter. Top with lentils, cucumber, eggplant and lamb. Drizzle with lemon juice and remaining oil. Top with feta. Season with pepper. Serve.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1116 kj
Energy
17g
Fat Total
5g
Saturated Fat
3g
Fibre
22g
Protein
63mg
Cholesterol
275.39mg
Sodium
2g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
0