Lamb, Edamame & Lentil Salad

Source: Taste Magazine - October 2014
Serves: 4 Prep 15 minutes Cooking 30 Minutes

110g (1/2 cup) French green lentils, rinsed
1/2 small red onion, finely chopped
3 vine-ripened tomatoes, deseeded, diced
2 teaspoons balsamic vinegar
2 teaspoons extra virgin olive oil
250g frozen edamame
150g sugar snap peas, trimmed, halved
1/2 cup fresh continental parsley leaves
400g lamb backstrap
80g thinly sliced sourdough baguette, toasted
85g (1/3 cup) fresh ricotta

  1. Cook the lentils in a saucepan of boiling water for 20 minutes or until al dente. Drain.
  2. Meanwhile, place the onion, tomato, vinegar and oil in a bowl. Add the warm lentils and toss to combine. Set aside for 10 minutes.
  3. Cook the edamame and sugar snap peas in a saucepan of boiling water until just tender. Drain. Set aside to cool slightly. Remove edamame beans from pod, discarding pod. Add the edamame, sugar snap peas and parsley to the lentil mixture.
  4. Heat a large non-stick frying pan over high heat and spray with olive oil. Cook the lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside to rest for 3 minutes.
  5. Meanwhile, spread baguettes with ricotta. 
  6. Thinly slice lamb. Divide lentil mixture among plates. Top with the lamb and crostini.
Per serve 38g Protein *13g fat (4g saturated fat) *28g carb * 8g dietary fibre *397 calories

Vic Lic

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