Ingredients
- 1 tablespoon Masterfoods smoked paprika
- 2 garlic cloves, finely grated
- 1 teaspoon ground coriander
- 1 tablespoon olive oil, plus extra to brush
- Salt & freshly ground pepper
- 4 lamb fillets
- 3 thick slices crusty bread
- 1 radicchio lettuce, cut into wedges
- 3 vine ripened tomatoes, cut into wedges
- 1 Lebanese cucumber, halved lengthways, cut into 3cm pieces
- 1 cup fresh mint leaves
- 1/4 cup (60ml) extra virgin olive oil
- 1/3 cup (80 ml) fresh lemon juice
- 2 garlic cloves, crushed
- 1 teaspoon sugar
Method
- Step 1Combine the paprika, garlic, ground coriander and oil. Season. Rub into the lamb. Cover and refrigerate.
- Step 2Heat a barbeque grill or chargrill pan on a medium heat. Brush the crusty bread with a little olive oil. Barbeque until slightly charred on both sides. Tear into chunky pieces. Brush the radicchio with a little olive oil and barbeque for 1 minute each side. Set aside to cool.
- Step 3Cook the lamb for 3 minutes each side. Set aside for 5 minutes to rest.
- Step 4Combine the bread, radicchio, tomatoes, cucumber and mint. Whisk together the extra virgin olive oil, lemon juice, garlic and sugar. Season. Slice the lamb fillets and toss in the salad with the dressing to serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
2731 kj
Energy
27g
Fat Total
5g
Saturated Fat
6g
Fibre
34g
Protein
56mg
Cholesterol
658.79mg
Sodium
7g
Carbs (sugar)
65g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Noerianto
- Image credit: Steve Brown
- Publication: Fresh Living
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