- 0:20 Prep
- 0:25 Cook
- 1 Serving
- Capable cooks
Lamb chops are delightful with this tasty pumpkin, spinach and feta salad.
Ingredients
- 300g butternut pumpkin, peeled, deseeded, cut into thin wedges
- olive oil cooking spray
- 4 lean lamb cutlets
- 25g baby spinach leaves
- 1 tablespoon pine nuts, toasted
- 50g feta, cut into small cubes
- 2 teaspoons balsamic vinegar
- 2 teaspoons extra virgin olive oil
- 1 garlic clove, crushed
Method
- Step 1Preheat oven to 230°C. Line a baking dish with baking paper. Place pumpkin in a single layer in baking dish. Spray with oil. Season with salt and pepper. Turn pumpkin. Repeat with oil and salt and pepper. Roast for 20 minutes, turning once, until tender.
- Step 2Preheat a barbecue grill or chargrill on medium-high heat. Spray both sides of lamb with oil. Season with salt and pepper. Cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes.
- Step 3Place spinach, pine nuts and feta in a bowl. Toss to combine. Whisk vinegar, oil, garlic and salt and pepper in a jug. Add to salad with pumpkin. Toss gently to combine.
- Step 4Serve lamb with roast pumpkin salad.
- Low carb
- Lower gi
Nutrition
3503 kj
Energy
53g
Fat Total
18g
Saturated Fat
7g
Fibre
64g
Protein
194mg
Cholesterol
712.25mg
Sodium
17g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: Louise Lister
- Publication: Super Food Ideas
0
