This fresh salad proves that less is sometimes more when it comes to how many ingredients you need to create a flavoursome dish.
Ingredients
- 2 x 275g pkts baby roma truss tomatoes
- 1 tablespoon olive oil
- 340g btl marinated artichoke hearts, drained, halved
- 2 (about 500g) lamb eye of loin (backstraps)
- 1/2 cup fresh continental parsley leaves
Method
- Step 1Preheat oven to 180°C. Line a roasting pan with non-stick baking paper. Cut tomatoes from the truss, leaving the green tops intact. Place in the prepared pan. Drizzle over half the oil. Bake for 20 minutes.
- Step 2Add artichoke to tomatoes. Roast for 5-8 minutes or until tomatoes are soft and artichoke is heated through.
- Step 3Meanwhile, heat the remaining oil in a large non-stick frying pan over medium-high heat. Add the lamb. Reduce heat to medium. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest. Thinly slice across the grain.
- Step 4Combine the tomatoes, artichoke, lamb and parsley in a bowl. Season with salt and pepper. Divide among serving bowls.
- High protein
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1076 kj
Energy
12g
Fat Total
3g
Saturated Fat
4g
Fibre
30g
Protein
80mg
Cholesterol
328.57mg
Sodium
4g
Carbs (sugar)
4g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Michelle Southan & Alison Roberts
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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