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Photo of Lamb with capsicum & almond salsa by WW

Lamb with capsicum & almond salsa


Meal Items

red onion

¼ medium

fresh oregano

1 tsp

lemon juice

1 tsp

olive oil

1 tsp

oil spray

1 x 3 second spray(s)

Lamb fillet (tenderloin), raw

100 g, (buy 125g, trimmed)

red capsicum

100 g, chargrilled

roasted almonds

1 tbs

canned chickpeas, rinsed and drained

½ cup(s), (1x100g can)

baby spinach leaves

1 cup(s)


Combine ¼ red onion (thinly sliced), 1 tsp fresh oregano and 1 tsp each of lemon juice and olive oil. Set aside for 10 minutes. Heat a frying pan lightly sprayed with oil. Cook 125g lean lamb fillet to your liking. Set aside to rest for 5 minutes, then thickly slice. Combine 100g chargrilled peppers (capsicums), 1 tbs roasted almonds (chopped), ½ cup canned chickpeas (rinsed, drained), 1 cup baby spinach leaves and sliced lamb. Toss with onion mixture before serving.