Lamb, Pea & Bean Salad
Created by ImPat on February 15, 2016
- Servings: 1
- Prep Time: 5m
- Cook Time: 30m
- Recipe #22880
Ingredients
- 60 grams dry pearl barley (1/4 cup, rinsed under cold water)
- 65 grams frozen green peas (1/2 cup)
- 50 grams frozen broad beans (1/2 cup)
- 100 grams lamb (fillet, trimmed of fat)
- 1 cup mint leaves
- 30 grams low-fat feta (crumbled)
- FOR DRESSING
- 3/4 teaspoon olive oil (extra virgin)
- 2 teaspoon white wine vinegar
- Caster sugar, pinch
- Freshly ground black pepper, to season
How to Make
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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.
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Step 2: Meanwhile, heat a small non-stick frying pan over a medium-high heat.
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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.
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Step 4: Rest for 5 minutes and then thinly diagonally slice.
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Step 5: To make the dressing, whisk all the ingredients together in a small bowl.
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Step 6: Combine barley mixture, lamb and mint in a shallow serving bowl and drizzle over dressing and sprinkle with feta and serve.
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TIP - Try replacing the lamb with chicken breast, the mint with basil or parley and the feta with low-fat ricotta
Nutritional Facts
- 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