We all need some more ‘me’ time, so let’s get dinner on the table in a flash — then relax!
Ingredients
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 garlic clove, crushed
- 4 (125g each) extra-trim lamb leg steaks
- 100g baby spinach
- 1/4 cup almond kernels, chopped
- 1/2 small red onion, halved, thinly sliced
- Hommus, to serve
- Wholemeal pita bread, chargrilled, to serve
- Lemon wedges, to serve
Method
- Step 1Combine 2 tablespoons oil, cumin, coriander and garlic in a shallow glass or ceramic dish. Season with salt and pepper. Add lamb. Turn to coat. Set aside for 10 minutes, if time permits.
- Step 2Heat a large, non-stick frying pan over medium-high heat. Cook lamb for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover. Set aside for 5 minutes to rest. Thinly slice lamb.
- Step 3Meanwhile, combine spinach, almonds and onion in a bowl. Divide spinach mixture between plates. Top with lamb and a dollop of hommus. Drizzle with remaining oil. Serve with pita bread and lemon wedges.
Nutrition
2558 kj
Energy
29.6g
Fat Total
5.3g
Saturated Fat
10.6g
Fibre
40.5g
Protein
97mg
Cholesterol
598mg
Sodium
42g
Carbs (total)
All nutrition values are per serve
- Author: Annette Forrest
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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