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350g packet kaleslaw kit with seed mix and dress­ing

1 granny smith ap­ple, un­peeled

¹⁄³ cup le­mon juice

¼ cup ex­tra vir­gin olive oil

12 French-trimmed lamb cut­lets

1 avo­cado, halved, roughly chopped

2 ta­ble­spoons shred­ded fresh mint leaves, plus ex­tra sprigs to serve

8 slices crusty bread, toasted, to serve

1 Re­move and set aside seed mix and dress­ing from slaw kit. Cut ap­ple into match­sticks. Place kale mix­ture, ap­ple, half the le­mon juice and half the oil in a medium bowl. Sea­son with salt and pep­per. Toss gen­tly to com­bine.

2 Driz­zle re­main­ing oil over lamb. Sea­son with salt and pep­per. Heat a char­grill pan or bar­be­cue grill over high heat. Cook lamb for 2 to 3 min­utes each side, for medium, or un­til cooked to your lik­ing.

3 Mean­while, place re­served dress­ing from kit, avo­cado, shred­ded mint, re­main­ing le­mon juice and 2 ta­ble­spoons wa­ter in a small food pro­ces­sor. Sea­son with salt and pep­per. Process un­til smooth.

4 Place lamb on a large plat­ter or board with kale salad and bread. Sprin­kle salad with re­served seed mix. Sprin­kle lamb with ex­tra mint. Serve with sauce.

NU­TRI­TION: (per serve) 2974kj; 38.5g fat; 8.4g sat fat; 32.6g pro­tein; 54.1g carbs; 8.6g fi­bre; 66mg chol; 651mg sodium.

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