Char­grilled lamb with kale & pea cous­cous

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve $6.50 Time to make 25 min

 dairy free  di­a­betes friendly 2 x 200g lean lamb back­strap ½ cup whole­meal cous­cous 2 cups frozen peas 50g re­duced-fat feta, crum­bled 2 ta­ble­spoons dried cran­ber­ries 2 medium car­rots, grated 2 shal­lots, chopped 3 cups shred­ded kale 2 ta­ble­spoons chopped

mint leaves Zest and juice of 1 lemon, plus

lemon wedges, to serve 1 Pre­heat a bar­be­cue hot­plate or char­grill pan to high. Spray lamb with olive oil; sea­son with cracked black pep­per. Cook 2–3 min­utes each side. Trans­fer to a plate, cover with foil, and set aside. 2 Mean­while, place cous­cous in a large heat­proof bowl. Pour over ½ cup of boil­ing water. Cover; set aside for 10 min­utes. 3 Place the peas in a sep­a­rate heat­proof bowl. Cover them with boil­ing water. Leave peas for 5 min­utes. Drain. 4 Fluff the cous­cous grains with a fork. Toss through peas, feta, cran­ber­ries, car­rots, shal­lots, kale and mint. Add the lemon zest and juice. Sea­son with cracked black pep­per; toss to com­bine. 5 Slice the lamb; serve with cous­cous and lemon wedges.

Char­grilled lamb with kale & pea cous­cous PER SERVE 1367kJ/327cal Pro­tein 25.7g To­tal Fat 7.6g Sat Fat 2.5g Carbs 33.2g Sug­ars 13.9g Fi­bre 10.6g Sodium 225mg Cal­cium 129mg Iron 3.9mg

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