Lamb with Moroccan Carrot Salad

Food & Nutrition

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2 SERVES

10 MIN PREP

4 MIN COOKING

313 CAL/SERVE

INGREDIENTS

1 Tablespoons Dried Currants (12g)
2 Tablespoons Lemon Juice (40g)
2 Tablespoons Low Fat Natural Yoghurt (40g)
2 Teaspoons Tahini (10g)
200g Lean Lamb Steak
1 Teaspoons Sumac (2g)
1g Olive Oil Spray
1 Carrot (61g), coarsely grated
1 Cups Canned Chickpeas (175g), rinsed & drained
1/4 Cups Flat Leaf Parsley (10g), roughly chopped

METHOD

Combine currants and 1 1/2 tbs lemon juice in a medium bowl. Set aside to soften. Mix remaining lemon juice with yoghurt and tahini in a small bowl.
Preheat a frying pan over medium-high heat. Sprinkle lamb with 3/4 teaspoon sumac and spray lightly with olive oil. Cook for 2 minutes each side for medium rare (depending on the thickness) or until cooked to your liking.
Add carrot, chickpeas and parsley to currant mixture and toss to combine. Serve topped with sliced lamb and tahini yoghurt, sprinkled with remaining sumac.

Nutritional Information Per Serve*

Calories 313 // Protein 30.2g // Fat Total 11.4g // Fat Saturated 2.7g // Carbohydrates 19.3g // Sugars 8.1g // Sodium 319.8mg // Dietary Fibre 6.6g

High in Protein

Low In Carbohydrates

High In Fibre

Low In Sodium

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