Photo of Spiced lamb with houmous, beetroot & broad beans by WW

Spiced lamb with houmous, beetroot & broad beans

10
8
8
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Houmous is quick and easy to make, and it goes perfectly with the flavours of the lamb, beetroot and beans

Ingredients

Lamb Leg, raw

400 g, diced

Olive Oil

2 teaspoons

Lemon(s)

½ zest(s) of 1

Beetroot

250 g, cooked (not in vinegar), cut into wedges

Salad (zero SmartPoints values)

100 g

Broad beans, frozen, boiled

150 g

Light Feta Cheese

50 g, crumbled

Chickpeas, cooked

1 can(s), large, drained

Low Fat Natural Yogurt

100 g

Tahini paste (Sesame paste)

1 tablespoons

Garlic

1 clove(s)

Lemon Juice, Fresh

30 ml

Instructions

  1. Whizz all of the houmous ingredients together in a food processor, with 2 tbsp cold water, until smooth then season with salt and pepper.
  2. Heat a frying pan to medium/high and toss the diced lamb with the oil and sumac. Cook for 4-5 minutes.
  3. Spoon the houmous onto plates and top with the cooked beetroot, salad leaves, broad beans and lamb. Serve garnished with the feta.

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