16 Lamb with white bean mash

Healthy Food Guide (Australia) - - RECIPES -

Serves 2 Cost per serve $6.50 Time to make 15 min dairy free

1 x 400g can can­nellini beans, rinsed, drained

½ cup re­duced-salt chicken stock

6 lamb cut­lets, fully-trimmed

3 cups baby spinach

1 medium red cap­sicum, chopped

2 small toma­toes, sliced into quar­ters

1 small Le­banese cu­cum­ber, chopped

¼ cup black olives

1 ta­ble­spoon bal­samic vine­gar

1 ta­ble­spoon olive oil

1 Place can­nellini beans and chicken stock in a medium saucepan over medium heat. Bring to a sim­mer, then mash or purée with a stick blender. 2 Bar­be­cue or pan-fry lamb cut­lets for 2–3 min­utes each side, or un­til cooked to your lik­ing. 3 Serve cut­lets and mash with a large salad of spinach, cap­sicum, toma­toes, cu­cum­ber and black olives, dressed with bal­samic vine­gar and olive oil.

Lamb with white bean mash

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