Lamb, spinach & ginger salad

Cooking Salads Lamb, spinach & ginger salad

Kick off the week with a zingy salad with fresh ginger, fennel and honey-lime flavours.

Lables: Low carb Low kilojoule Lower gi Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Heat a large non-stick frying pan over high heat. Spray with oil. Season the lamb with pepper. Stir-fry for 2 minutes or until browned and cooked to your liking.
  2. Meanwhile, combine the chickpeas, spinach, fennel, mint, ginger, shallot and almonds in a large bowl.
  3. Whisk lime rind, lime juice, honey, oil and mustard in a jug. Season with pepper. Pour over the salad and toss to combine. Divide the salad and lamb among serving plates.

If you liked the recipe "Lamb, spinach & ginger salad", tell your friends about it!

Olive oil spray
2 lamb eye of loin , fat trimmed, thinly sliced
400g can salt-reduced chickpeas
150g baby spinach leaves
1 baby fennel bulb, trimmed, thinly sliced
1/2 bunch fresh mint leaves
1 tbsp shredded fresh ginger
4 shallots, trimmed, thinly sliced diagonally
40g slivered almonds, toasted
2 tsp finely grated lime rind
60ml fresh lime juice
3 tsp honey
1 tbsp olive oil
2 tsp Dijon mustard

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
Posted by

Rate the recipe Lamb, spinach & ginger salad

total votes: 1

You may need it

View product

Mixing Bowl Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments