Lamb and spinach salad
500 g baby potatoes
spray canola or olive oil
300 g trim lamb fillet
125 g English spinach leaves
250 g punnet cherry tomatoes, halved
1 small red onion, cut into thin wedges
2 tablespoons lemon juice
freshly ground black pepper to taste
Cook the potatoes in a large pan of boiling water for 10-15 minutes or until tender, but do not overcook. Drain well, cool until just warm and then cut in half. Meanwhile, spray a nonstick frying pan with oil and heat. Add the lamb fillet and cook for 5 minutes on each side. Transfer to a plate, cover loosely with foil and set aside for 5 minutes, then cut into thin slices. Toss the spinach leaves, tomatoes, onion and warm potatoes with the lemon juice. Arrange on serving plates, and top with the sliced lamb. Season to taste and serve.
| ANALYSIS per serve |
4
|
6
|
|---|---|---|
| Energy kJ (Cal) |
1874 (448)
|
1249 (298)
|
| Carbohydrate (g) |
66
|
44
|
| Protein (g) |
29
|
19
|
| Fat (g) |
7
|
5
|
| Iron, Vitamin C, Zinc |
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4-6
