Minted lamb skewers with radish and snowpea sprout salad

Cooking Salads Minted lamb skewers with radish and snowpea sprout salad

Use herbs to give meals a healthy flavour punch. This delicious main has more taste, less waist!

Lables: Low carb Low kilojoule Low sodium Low sugar Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine mint, garlic, honey, mustard and oil in a bowl. Thread lamb onto skewers. Place in a glass or ceramic dish. Spoon two-thirds of the mint mixture over lamb. Turn to coat. Cover. Refrigerate for 20 minutes.
  2. Meanwhile, make salad Place vinegar and oil in a screw-top jar. Secure lid. Shake to combine. Place lettuce, radish, cucumber and sprouts in a bowl. Add vinegar mixture. Toss gently to combine.
  3. Lightly spray a barbecue plate with oil. Heat over medium-high heat. Cook skewers for 4 to 5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Spoon over remaining mint mixture. Stand, covered, for 5 minutes to rest. Serve skewers with salad.

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1/2 cup finely chopped fresh mint leaves
2 garlic cloves, crushed
1 tbsp honey
2 tsp wholegrain mustard
2 tbsp olive oil
600g lean lamb leg steaks, cubed
Olive oil cooking spray
1 tbsp white wine vinegar
2 tbsp olive oil
1 Salanova butter lettuce, trimmed
4 radishes, trimmed, thinly sliced
1 small Lebanese cucumber, halved, sliced
30g snowpea sprouts, trimmed

Adv

Autors
Preparation time
10
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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