Lamb with capsicum and almond salad
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Get a protein and vitamin hit with this flavourpacked meal. Mix oregano, lemon juice and olive oil for a zesty dressing
Ingredients
Red onion
1 small, thinly sliced
Roasted capsicum in oil
200 g, drained, chopped
Lemon juice
2 tbs
Olive oil
2 tsp
Lamb fillet (tenderloin), raw
450 g, (500g fat trimmed)
Almonds, with skin, roasted
¼ cup(s), (40g), chopped
Canned chickpeas, rinsed and drained
1 400g can, (400g)
Baby spinach
50 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine onion, oregano, juice and oil in a small bowl. Set mixture aside for 10 minutes (see note).
2
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook lamb for 2–3 minutes each side or until cooked to your liking (see Quick Tip opposite). Transfer to a plate. Cover to keep warm. Allow lamb to rest for 5 minutes before slicing thickly.
3
Combine peppers, almonds, chickpeas, spinach and sliced lamb in a large bowl. Add onion mixture and toss gently to combine. Serve.
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