Liven up ordinary meals with this light and bright lamb steaks and salad recipe.
Ingredients
- 4 (600g) lean lamb leg steaks
- 1 orange
- 1/4 cup olive oil
- 2 teaspoons wholegrain mustard
- 50g mixed salad leaves
- 450g can baby beetroot, drained, cut into wedges
- 1/4 cup walnut pieces
- 1 medium avocado, sliced
- 50g feta, crumbled
Method
- Step 1Heat a greased barbecue plate or chargrill on medium heat. Cook steaks for 4 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover with foil. Rest for 5 minutes.
- Step 2Peel and segment orange (see note), reserving 2 tablespoons juice. Combine reserved orange juice, oil and mustard in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
- Step 3Combine orange segments, salad leaves, beetroot, walnuts and avocado in a bowl. Drizzle over half the dressing. Gently toss to combine.
- Step 4Place steaks on plates. Serve with salad mixture and crumble over feta. Drizzle with remaining dressing. Serve.
- Low carb
- Lower gi
Nutrition
2554 kj
Energy
46g
Fat Total
11g
Saturated Fat
6g
Fibre
37g
Protein
113mg
Cholesterol
470.13mg
Sodium
10g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
Notes
To segment orange, remove peel and pith. Cut either side of the membrane to release segments. Squeeze membrane over a bowl to catch the juice.
- Author: Donna Boyle
- Image credit: Andrew Young
- Publication: Super Food Ideas
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