BBQ Lamb & Mixed Pepper Salad
PREP 10 MIN•COOK 10 MIN
EF
GF
NS
NF
Number of servings
2
300g lamb backstrap
salt & pepper, to taste
1 red pepper deseeded & sliced
1 yellow pepper deseeded & sliced
1 1⁄4 cup (225g) pre-cooked quinoa cooked according to packet instructions
1 1⁄2 cups (60g) baby spinach leaves
1 lemon half juiced & half cut into wedges
30g feta crumbled
Preheat a BBQ or non-stick grill pan over medium-high heat. Season lamb with salt and pepper and cook for 3-4 minutes each side for medium, or until cooked to your liking. Transfer to a plate, cover loosely and rest for 5-10 minutes before slicing.
Add peppers to BBQ and cook for 5-8 minutes, tossing occasionally, until tender.
Toss quinoa with spinach and lemon juice and adjust seasoning.
Divide quinoa and pepper slices between plates and top with lamb, feta and lemon wedge to serve.
Energy (kJ)
1816 kJ / 434 cals
Protein
39.7 g
Fat
18 g
Sat. Fat
7.7 g
Carbs
22.5 g
Sugar
6.1 g
Fiber
5.8 g
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