Lamb, spinach & ginger salad

Lamb, spinach & ginger salad


Lamb, spinach & ginger salad

The ingredient of Lamb, spinach & ginger salad

  1. Olive oil spray
  2. 2 lamb eye of loin (backstraps), fat trimmed, thinly sliced
  3. 400g can salt-decreased chickpeas
  4. 150g baby spinach leaves
  5. 1 child fennel bulb, trimmed, thinly sliced
  6. half bunch clean mint leaves
  7. 1 tablespoon shredded fresh ginger
  8. four shallots, trimmed, thinly sliced diagonally
  9. 40g (1/4 cup) slivered almonds, toasted
  10. 2 teaspoons finely grated lime rind
  11. 60ml (1/four cup) sparkling lime juice
  12. three teaspoons honey
  13. 1 tablespoon olive oil
  14. 2 teaspoons Dijon mustard

The instruction how to make Lamb, spinach & ginger salad

  1. Heat a massive non-stick frying pan over high warmness. Spray with oil. Season the lamb with pepper. Stir-fry for two minutes or until browned and cooked for your liking.
  2. Meanwhile, integrate the chickpeas, spinach, fennel, mint, ginger, shallot and almonds in a huge bowl.
  3. Whisk lime rind, lime juice, honey, oil and mustard in a jug. Season with pepper. Pour over the salad and toss to mix. Divide the salad and lamb amongst serving plates.

Nutritions of Lamb, spinach & ginger salad

fatContent: 334.6 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 18 grams carbohydrates
cholesterolContent: 28 grams protein


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