Grilled lamb, lentil and eggplant salad

Cooking Salads Grilled lamb, lentil and eggplant salad

This hearty salad is perfect for the cold season.

Lables: High protein Low carb Low kilojoule Low sodium Low sugar Lower gi Egg free Fish free Gluten free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Place lamb, seasoning, chilli and half the oil in a glass or ceramic dish. Toss to coat. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat.
  2. Cook lamb for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Thinly slice. Cook both sides of eggplant for 1 to 2 minutes or until tender and browned.
  3. Place lettuce on a platter. Top with lentils, cucumber, eggplant and lamb. Drizzle with lemon juice and remaining oil. Top with feta. Season with pepper. Serve.

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300g lamb leg steaks
1 tbsp Greek seasoning
1 long red chilli, finely chopped
2 tbsp olive oil
olive oil cooking spray
3 baby eggplant, thinly sliced
1 baby cos lettuce, trimmed, leaves torn
1/2 x 400g can lentils, drained, rinsed
1 Lebanese cucumber, cut into ribbons
1 tbsp lemon juice
70g low-fat feta, crumbled

Adv

Autors
Preparation time
10
Cooking time
12
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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