Kick off the week with a zingy salad with fresh ginger, fennel and honey-lime flavours.
Ingredients
- Olive oil spray
- 2 lamb eye of loin (backstraps), fat trimmed, thinly sliced
- 400g can salt-reduced chickpeas
- 150g baby spinach leaves
- 1 baby fennel bulb, trimmed, thinly sliced
- 1/2 bunch fresh mint leaves
- 1 tablespoon shredded fresh ginger
- 4 shallots, trimmed, thinly sliced diagonally
- 40g (1/4 cup) slivered almonds, toasted
- 2 teaspoons finely grated lime rind
- 60ml (1/4 cup) fresh lime juice
- 3 teaspoons honey
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
Method
- Step 1Heat a large non-stick frying pan over high heat. Spray with oil. Season the lamb with pepper. Stir-fry for 2 minutes or until browned and cooked to your liking.
- Step 2Meanwhile, combine the chickpeas, spinach, fennel, mint, ginger, shallot and almonds in a large bowl.
- Step 3Whisk lime rind, lime juice, honey, oil and mustard in a jug. Season with pepper. Pour over the salad and toss to combine. Divide the salad and lamb among serving plates.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1400 kj
Energy
17g
Fat Total
3g
Saturated Fat
7g
Fibre
28g
Protein
18g
Carbs (total)
All nutrition values are per serve
- Author: Kerrie Ray
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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