Bar­be­cued lamb & pump­kin salad

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve $6.80 Time to make 30 min

gluten free di­a­betes friendly 400g but­ter­nut pump­kin,

cut into 1cm slices 2 medium red cap­sicums,

cut into 2cm pieces 2 tea­spoons smoked pa­prika 500g lean lamb leg steaks 2 ta­ble­spoons maple syrup 3 tea­spoons sesame oil Juice of 1 le­mon 6 cups baby rocket 80g re­duced-fat feta, crum­bled 1 Pre­heat bar­be­cue hot­plate to medium-high. Spray the pump­kin and cap­sicum with olive oil and sprin­kle with smoked pa­prika. Cook ve­g­ies for 8–10 min­utes. 2 Bar­be­cue the lamb steaks for 2–3 min­utes each side, or un­til done to your lik­ing. Re­move from heat and set aside to rest for 5 min­utes. Slice thinly. 3 Com­bine the maple syrup, sesame oil and le­mon juice in a large bowl. Add the roasted veg­eta­bles, lamb and rocket. Toss the salad gen­tly. 4 Di­vide the lamb salad among four serv­ing plates; top salad with crum­bled feta and serve.

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