Juicy carrot salad is everyone’s favourite. Pair it up with succulent lamb for a complete mid-week meal.
Ingredients
- 3 cups coarsely grated carrot (about 3 carrots)
- 400g can chickpeas, drained, rinsed
- 1/2 cup continental parsley leaves
- 3 radishes, thinly sliced
- 1/2 cup (95g) raisins
- Freshly ground pepper
- 2 tablespoons orange juice
- 1/4 teaspoon ground cinnamon
- 2 teaspoons olive oil
- 2 teaspoons dried mint flakes
- 2 teaspoons ground cumin
- 8 trimmed lamb cutlets
Method
- Step 1Combine the carrot, chickpeas, parsley leaves, radish, raisins and pepper in a bowl. Mix the orange juice and cinnamon together. Add to salad and toss well.
- Step 2Mix the olive oil, mint and cumin. Brush the cutlets with the mixture.
- Step 3Cook the cutlets in a frying pan over a medium-high heat for 3 minutes each side . Set aside , covered with foil, for 3 minutes to rest. Serve the cutlets with the carrot salad.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1637 kj
Energy
15g
Fat Total
5g
Saturated Fat
8g
Fibre
29g
Protein
80mg
Cholesterol
275.26mg
Sodium
23g
Carbs (sugar)
32g
Carbs (total)
All nutrition values are per serve
- Author: Gemma Purcell
- Image credit: John Paul Urizar
- Publication: Fresh Living
0