Photo of Lamb and labne salad by WW

Lamb and labne salad

7
7
7
SmartPoints® value per serving
Total Time
12 hr 30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Popular in Middle Eastern cuisine, labne is a soft white cheese made from strained yoghurt.

Ingredients

99% fat-free plain Greek yoghurt

300 g

sea salt

¼ tsp, flakes

dukkah

2 tbs

lean lamb backstrap

288 g, (Buy 2 x 180g)

ground cumin

1 tsp

frozen broad beans

200 g

asparagus

1 bunch(es)

sugar snap peas

150 g

cos lettuce

3 cup(s), baby variety, torn

snowpea sprouts

100 g

fresh lemon rind

1 tbs, finely grated

lemon juice

¼ cup(s), (60ml)

raw almonds

1½ tbs, toasted, chopped

fresh mint

cup(s)

oil spray

2 x 3 second spray(s)

Instructions

  1. Line a colander with muslin or a clean Chux cloth. Place colander over a deep bowl. Combine yoghurt and salt in a bowl. Spoon yoghurt mixture into colander. Cover and place in fridge overnight. Drain and discard liquid.
  2. Roll heaped teaspoons of thickened yoghurt mixture into balls. Roll balls in dukkah and place on a plate. Place labne in fridge until required.
  3. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Sprinkle lamb with cumin and season with salt and pepper. Cook lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes before thinly slicing.
  4. Meanwhile, cook broad beans following packet instructions. Drain. Refresh under cold water. Drain. Peel and discard skins.
  5. Boil, steam or microwave asparagus and sugar snaps until tender. Drain. Refresh under cold water and drain.
  6. Combine beans, asparagus, sugar snaps, lettuce, sprouts, rind, juice, almonds and mint in a large bowl. Serve lamb with salad and labne.

Notes

SERVING SUGGESTION: Crusty rye bread. Add it: 1 tbs tahini mixed with juice in Step 6. Swap it: Broad beans for green beans cooked with asparagus in Step 5.

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