Lamb, haloumi and pea salad with yoghurt dressing
- Yoghurt dressing
- 2 tablespoons low-fat Greek-style yoghurt
- 1 tablespoon lemon juice
- 1 teaspoon chopped fresh mint
- ½ cup frozen peas, thawed
- 1 ½ 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
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.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 7g
Dietary fibre 12g
Make it gluten free: Use gluten-free bread instead of pita, and check yoghurt is gluten free.
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