Lamb, spinach & gin­ger salad

Sunday Herald Sun - Body and Soul - - RECIPE -

Serves 4 Prep & cook­ing 20 mins Cost per serve $4.75

olive oil spray 2 lamb eye of loin (back­straps), fat trimmed, thinly sliced 400g can salt-re­duced chick­peas 150g baby spinach leaves 1 baby fen­nel bulb, trimmed, thinly sliced 1/2 bunch fresh mint leaves 1 tbs shred­ded fresh gin­ger 4 shal­lots, trimmed, thinly sliced di­ag­o­nally 40g (1/4 cup) sliv­ered al­monds, toasted 2 tsp finely grated lime rind 60ml (1/4 cup) fresh lime juice 3 tsp honey 1 tbs olive oil 2 tsp Di­jon mus­tard

Heat a large non-stick fry­ing pan over high heat. Spray with oil. Sea­son lamb to taste. Stir-fry for 2 min­utes or un­til browned and cooked to your lik­ing.

Mean­while, com­bine chick­peas, spinach, fen­nel, mint, gin­ger, shal­lot and al­monds in a large bowl.

Whisk lime rind, juice, honey, oil and mus­tard in a jug. Sea­son. Pour over salad and toss to com­bine. Di­vide salad and lamb among serv­ing plates.

For more de­li­cious meal ideas, don’t miss the Septem­ber is­sue of Wool­worths Aus­tralian Good Taste mag­a­zine. Our spe­cial healthy is­sue is on sale now for $4.25.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.