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Lamb and green bean salad
A salad that’s a meal in itself
Low burn recipes
Lamb and green bean salad
Ingredients
- 600g lean lamb steak
- 750g orange sweet potato (or potato), peeled and cutinto 1.5cm pieces
- 1 50g green beans, trimmed
- 1 50g mixed lettuce leaves
- ½ green capsicum, seeded and sliced
- 2 celery sticks, sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 60g pinenuts, lightly toasted (optional)
Preparation
- Steam the orange sweet potato until tender. Heat the oil in a medium frying pan and add the steamed sweet potato.
- Cook until golden, then set aside. Cook the green beans in a saucepan of boiling water until just tender and then plunge into cold water to cool and drain.
- Pan-fry or barbecue the lamb steaks for 3–4 minutes on each side or until cooked to your liking. Place on a plate, cover loosely with foil and rest for 5 minutes.
- Toss together the lettuce, capsicum, celery and green beans and place on serving plates.
- Thinly slice the lamb steaks and place in a bowl with the sweet potato. Drizzle with the oil and vinegar and season with black pepper. Place on the salad and scatter with the pinenuts.
COOK’S TIP:
To make the lamb steaks a little spicy, sprinkle with 2 teaspoons of cumin seeds before cooking.
You could also use lamb fillets or back strap in this recipe.
PREPARATION TIME:
15 minutes
COOKING TIME:
20 minutes
SERVES:
4
For more delicious recipes visit
www.themainmeal.com.au
Please note, all care has been taken to exclude foods that may trigger reflux and heartburn but some foods may still cause reflux depending on individual circumstances.
