A fresh and delicious meal can be enjoyed any day of the week – be inspired by this easy dinner that is on the table in minutes.
Ingredients
- 6 kipfler potatoes, thickly sliced diagonally
- 12 lamb cutlets
- 8 small marinated artichokes, halved
- 1 red onion, thinly sliced
- 1/2 cup flat-leaf parsley leaves
- 1/4 cup mint leaves
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Pistachio and mint pesto
- 1/3 cup (55g) toasted pistachios
- 1/4 cup (20g) finely grated parmesan
- 1 garlic clove, finely chopped
- 1 cup mint leaves
- 1/3 cup (80ml) extra virgin olive oil
Method
- Step 1To make the pistachio and mint pesto, place the pistachios, parmesan, garlic and mint in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until well combined. Taste and season with salt and pepper.
- Step 2Place the potatoes in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 10 minutes or until tender. Refresh under cold running water. Drain well.
- Step 3Meanwhile, heat a large non-stick frying pan over high heat. Add the lamb and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Step 4Place the potato in a large bowl. Add the artichokes, onion, parsley, mint, oil and lemon juice and gently toss to combine. Season with salt and pepper.
- Step 5Spoon the artichoke salad among serving plates. Top with lamb and dollop with pesto. Serve immediately.
- High fibre
- Low carb
- Low sugar
Nutrition
3440 kj
Energy
49g
Fat Total
12g
Saturated Fat
10g
Fibre
48g
Protein
125mg
Cholesterol
631.73mg
Sodium
6g
Carbs (sugar)
41g
Carbs (total)
All nutrition values are per serve
Notes
Tip: Double the quantity of pesto to keep frozen. Cover the surface with olive oil first and allow to thaw in the fridge overnight.
- Author: Sarah Hobbs
- Image credit: Rob Palmer
- Publication: Notebook:
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