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Lamb and cherry salad

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Serves 4

Marinated lean lamb chargrilled and tossed through a cherry salad. Perfect for any day or night.
Per serve: 1142kj (272cals); 10.8g total fat (2.9g saturated fat); 3g fibre


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You’ll need

Salad
500g lamb backstraps* (or lean lamb steaks)
2 tsp olive oil
2 tsp dried rosemary (or fresh if you’ve got some hanging around)
2 tsp dried mint
100g (about 3 cups) baby spinach leaves
½ cup mint leaves
½ cup basil leaves
3 spring onions, finely chopped
300g cherries, pitted and chopped or torn

Dressing
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 small garlic clove
2 tsp honey
2 tsp Dijon mustard
1 tbsp water

Let’s go

Marinate backstraps in oil rosemary and dried mint for 10 minutes. While lamb is marinating, mix together spinach, mint leaves, basil, spring onions and cherries. Divide among 4 bowls or plates.

Heat a large non-stick frying pan on medium-high and add the backstraps. Cook for 2-3 minutes on each side (for medium-rare, cook for 1-2 minutes more per side if you like it medium). Remove from the pan and allow to rest on a board for 5 minutes before slicing and dividing among plates. Mix dressing ingredients in a jar, give a good shake and pour over salad.

 

Why it’s good for you
Salads are a wonderful way to keep it light just so long as you don’t go overboard on the added ingredients. Use lean protein and make light salad dressings and you’ll be fine every time.
Per serve: 1142kj (272cals); 10.8g total fat (2.9g saturated fat); 3g fibre

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