This healthy summer salad is full of protein, fibre and tasty goodness.
Ingredients
- 2 teaspoons olive oil
- 400g lamb backstrap (see note)
- 1 red onion, thinly sliced
- 420g can chickpeas, drained, rinsed (see note)
- 150g feta, crumbled
- 1 baby cos lettuce, leaves roughly torn
- 100g semi-dried tomatoes, drained, halved
Dressing
- 1/3 cup hommus dip
- 1 1/2 teaspoons lemon juice
- 1/4 teaspoon caster sugar
- 1 small garlic clove, crushed
Method
- Step 1Make dressing: Combine ingredients in a screw-top jar with 1 1/2 tablespoons of cold water. Secure lid. Shake to combine. Season with salt and pepper.
- Step 2Heat oil in a large frying pan over medium-high heat. Cook lamb for 3 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover and set aside for 5 minutes.
- Step 3Meanwhile, combine onion, chickpeas, feta, lettuce and tomatoes in a large bowl. Thinly slice lamb. Add to salad. Season with salt and pepper. Toss gently to combine. Divide salad between plates. Drizzle with hommus dressing. Serve.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1950 kj
Energy
24g
Fat Total
9g
Saturated Fat
9g
Fibre
37g
Protein
89mg
Cholesterol
692.62mg
Sodium
11g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
Notes
Lamb backstrap is also known as eye of loin or lamb sirloin. Chickpeas are legumes. They have a mild, nutty flavour, and are an excellent source of protein and dietary fibre.
- Author: Kathy Knudson
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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