Lamb, haloumi and pea salad with yoghurt dressing
Nutrition Info.(per serve)
- Yoghurt dressing
- 2 tablespoons low-fat Greek-style yoghurt
- 1 tablespoon lemon juice
- 1 teaspoon chopped fresh mint
- 1/2 cup frozen peas, thawed
- 1 1/2 cups watercress, or baby rocketarugulaX
- 1 shallot, sliced
- 125g lean lamb rump steak
- 25g haloumi, sliced
- 1 wholemeal pita bread, toasted and cut into triangles
Total fat 14g
Saturated fat 7g
Dietary fibre 12g
1 Combine dressing ingredients in a small bowl and set aside.
2 Toss peas, watercress (or rocket) and shallot together in a salad bowl.
3 Spray a non-stick frying pan with olive oil and set over a high heat. Cook the lamb for 2—3 minutes on each side for medium, or until cooked to your liking. Set aside to rest for 5 minutes.
4 Meanwhile, spray pan with more oil. Cook haloumi for 1—2 minutes on each side, or until golden-brown.
5 Slice lamb into thin strips. Add lamb and haloumi to salad and toss gently. Drizzle over dressing and serve with toasted pita bread triangles.
Make it gluten free: Use gluten-free bread instead of pita, and check yoghurt is gluten free.
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