Lamb, spinach & ginger salad
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.
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