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Easy Cook - - CONTENTS -

Got some left­over houmous? Turn it into a thrifty meal or snack

Serves 4 (eas­ily halved) Prep 10 mins Cook 8-10 mins £4.73 a por­tion 541 kcals, fat 41g, sat. fat 17g, sugar 3g 8 lamb cut­lets or small chops 200g tub houmous


410g can Puy lentils, rinsed and drained 175g roasted red pep­pers from a jar,

drained and sliced 100g bag salad spinach 2 tbsp olive oil 2 tbsp lemon juice 2 tsp Di­jon mus­tard First, make the salad. In a large bowl, com­bine the Puy lentils, roasted red pep­pers and salad spinach. Whisk to­gether the olive oil, lemon juice and Di­jon mus­tard to make a dress­ing, then stir into the lentils.

Heat grill to high and sea­son the lamb with a lit­tle salt and pep­per. Grill for about 3 mins on each side, then spoon 1 heaped tsp houmous on top of each cut­let. Grill for an­other minute un­til the houmous starts to turn golden. Serve the grilled lamb with the Puy len­til salad and any ex­tra houmous on the side.

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