Lamb & Snow Pea Salad
Ready in 30 minutes
• Serves 2
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, January 20, 2019.
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, January 20, 2019.
Ingredients
Salad
- 1 pack bulgur wheat
- 1½ tsp lamb spice mix
- 1¼ cups chicken stock
- ½ cup frozen peas
- 1 pack snow peas
- ½ 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
- 1 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 hot salted tap 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 |
2235 kj 534 kcal |
---|---|
Protein | 31.9g |
Carbohydrate | 40.7g |
Fat | 24.4g |