Inside Sport - - INSIDER -

Serves: 1 Time to make: 25 mins To­tal cost: $6.25 1/4 cup frozen peas, thawed 1 cup wa­ter­cress or baby rocket 1 shal­lot, sliced 125g lean lamb rump steak 30g haloumi, sliced 1 whole­meal pita bread, toasted and cut into tri­an­gles Yo­ghurt dress­ing 2 ta­ble­spoons re­duced-fat Greek-style yo­ghurt 1 ta­ble­spoon lemon juice 1 tea­spoons chopped mint 1 Com­bine dress­ing in­gre­di­ents in a small bowl; set aside. 2 Toss the peas, wa­ter­cress (or rocket) and shal­lots to­gether in a salad bowl. A 3 Spray a non-stick fry­ing pan with olive oil and set over a high heat. Cook the lamb for two–three min­utes on each side for medium, or un­til cooked to your lik­ing. Set aside to rest for five min­utes.a 4 Mean­while, spray the pan with more oil. Cook the haloumi for one–two min­utes on each side, or un­til golden brown. 5 Slice lamb into thin strips. Add lamb and haloumi to the salad and toss gen­tly. Driz­zle over the dress­ing and serve with toasted pita bread tri­an­gles.

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