Lamb and Snow Pea Salad
Ready in 30 minutes
• Serves 4
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, January 20, 2019.
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, January 20, 2019.
Ingredients
Salad
- 1 pack bulgur wheat
- 1 Tbsp lamb spice mix
- 2 cups chicken stock
- 250g frozen peas
- 1 pack snow peas
- 1 capsicum
- ½ pack baby spinach
Lamb
- 1 pack lamb leg steaks
- Remaining lamb spice mix
To Serve
- 1 pack mint yoghurt
- 1 pack sliced almonds
- ½ bunch mint, chopped
Steps
-
Cook bulgur Preheat BBQ hot plate to medium (if using). Heat bulgur, first measure of lamb spice mix and a drizzle of oil in a pot on medium heat. Cook for about 2 minutes, stirring, until fragrant. Add stock and bring to the boil. Once boiling, remove from heat and cover. Leave for 18-20 minutes, until grains are tender.
-
Prep lamb Bring a pot of salted water to the boil. Pat lamb dry, then toss with remaining lamb spice mix and a drizzle of oil. Season.
-
Cook veggies Add peas and snow peas to pot of boiling water. Cook for about 2 minutes, until bright green and tender. Drain, refresh under cold water and drain.
-
Cook lamb Heat a drizzle of oil in a fry-pan on medium-high heat. Cook lamb for 4-6 minutes each side for medium (depending on thickness), or until cooked to your liking. Alternatively, cook on BBQ. Rest, covered, for a few minutes. Slice thinly, then toss through any resting juices.
-
Make salad Slice capsicum 1cm. Add cooked bulgur to a bowl, along with capsicum, peas, snow peas, spinach and a drizzle of olive oil and vinegar. Toss to combine and season.
Nutritional Information
Energy |
2641 kj 631 kcal |
---|---|
Protein | 37.5g |
Carbohydrate | 50.2g |
Fat | 27.9g |