Lamb, Pea & Bean Salad
Recipe: #22880
February 15, 2016
Categories: Lamb/Mutton, Cheese, Feta Diabetic, Gluten-Free, No Eggs, more
"Looking for 1 serve meals as the DH and I will be empty nesting soon and I need these for when he is on night shift, this recipe is from Australian Better Homes and Garden Diabetic Living."
Original is 1 serving
Ingredients
- FOR DRESSING
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Nutritional
- Serving Size: 1 (375.1 g)
- Calories 734.5
- Total Fat - 38.2 g
- Saturated Fat - 15.6 g
- Cholesterol - 99.7 mg
- Sodium - 492.9 mg
- Total Carbohydrate - 65.5 g
- Dietary Fiber - 12.7 g
- Sugars - 14.6 g
- Protein - 35.5 g
- Calcium - 826.9 mg
- Iron - 36.1 mg
- Vitamin C - 35.8 mg
- Thiamin - 2.2 mg
Step by Step Method
Step 1
Cook barley in a small saucepan of simmering water over a medium heat for 20 to 25 minutes or until almost tender and then add peas and broad beans and cook for a further 3 to 4 minutes or until just tender and then drain and then rinse under cold water until cook and drain and set aside.
Step 2
Meanwhile, heat a small non-stick frying pan over a medium-high heat.
Step 3
Spray lamb with cooking spray and add to the pan and reduce heat to medium and cook for 4 minutes, turning occasionally, or until just cooked.
Step 4
Rest for 5 minutes and then thinly diagonally slice.
Step 5
To make the dressing, whisk all the ingredients together in a small bowl.
Step 6
Combine barley mixture, lamb and mint in a shallow serving bowl and drizzle over dressing and sprinkle with feta and serve.
TIP - Try replacing the lamb with chicken breast, the mint with basil or parley and the feta with low-fat ricotta
Tips
- Olive oil cooking spray
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