[{"type":"span","children":[{"text":"Join now"}]}]

$12 per month for 12 months

*On selected 12 month plans only. Min. cost (Core) NZ$144. Offer ends 28/05/2024. See terms.
Photo of Lamb with capsicum and almond salad by WW

Lamb with capsicum and almond salad

Total Time
30 min
15 min
10 min
Get a protein and vitamin hit with this flavourpacked meal. Mix oregano, lemon juice and olive oil for a zesty dressing


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)


  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.


TIPS: Soaking the onion in lemon juice for 10 minutes mellows the flavour and brightens the colour.Press meat with a pair of tongs to see how well it is cooked. Rare feels quite soft, medium feels slightly firm with some spring, while well-done feels firm with no spring.