BBQ Lamb & Mixed Pepper Salad

PREP 10 MIN
•
COOK  15 MIN

EF

GF

NS

NF

Number of servings
2
Ingredients

1⁄3 cup (60g) white quinoa (or other colour) rinsed

2⁄3 cup (160ml) water

1⁄4 tsp salt

300g lamb backstrap

salt & pepper, to taste

1 red pepper deseeded & sliced

1 yellow pepper deseeded & sliced

1 1⁄2 cups (60g) baby spinach leaves

1 lemon half juiced & half cut into wedges

30g feta crumbled

Methodbased on 2 servings
1

Place quinoa, water and salt in a saucepan and bring to the boil. Lower heat and simmer, covered for 12 minutes or until just cooked. Rest covered for 5 minutes then fluff with a fork.

2

Meanwhile, 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.

3

Add peppers to BBQ and cook for 5-8 minutes, tossing occasionally, until tender. 

4

Toss quinoa with spinach and lemon juice and adjust seasoning.

5

Divide quinoa and pepper slices between plates and top with lamb, feta and lemon wedge to serve.

Nutritional Informationper serving

Energy (kJ)

1796 kJ / 429 cals

Protein

39.6 g

Fat

17.9 g

Sat. Fat

7.7 g

Carbs

21.7 g

Sugar

6 g

Fiber

5.6 g

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