BBQ Lamb & Mixed Pepper Salad

PREP 10 MIN
•
COOK  10 MIN

EF

GF

NS

NF

Number of servings
2
Ingredients

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

Methodbased on 2 servings
1

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.

2

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

3

Toss quinoa with spinach and lemon juice and adjust seasoning.

4

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

Nutritional Informationper serving

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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