Warm Lamb, Pumpkin & Pomegranate Salad with Mint Yoghurt Dressing

Food & Nutrition

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1 SERVE

15 MIN PREP

35 MIN COOKING

322 CAL/SERVE

INGREDIENTS

90g Pumpkin, cut into 2cm pieces
1/2 Eggplant (163g), cut into 2cm pieces
1g Olive Oil Spray
1 Cloves Garlic (3g), crushed
1 Tablespoons Mint Leaves (3g)
30g Low Fat Natural Yoghurt
100g Lamb Loin Fillet
30g Canned Lentils, rinsed & drained
1/2 Lebanese Cucumber (68g), chopped
1/4 Pomegranate (60g), seeds extracted
1/4 Cups Flat Leaf Parsley (10g), chopped

METHOD

Preheat oven to 200°C and line a baking tray with non-stick baking paper. Place pumpkin and eggplant onto prepared tray. Spray with oil, and bake for 30 minutes or until tender and lightly golden.
Meanwhile, finely chop half the mint, and coarsely tear remaining mint leaves.
Combine yoghurt, garlic, finely chopped mint and 1 tablespoon of water in a small bowl. Season with freshly ground black pepper.
Heat a frying pan over medium-high heat. Spray lamb with oil and season with pepper. Cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside for 2 minutes to rest. Thinly slice.
Place lentils, cucumber, pomegranate seeds, parsley, remaining mint and warm pumpkin and eggplant into a large bowl. Season with pepper andtoss gently to combine.
Place on serving dish and top with lamb. Drizzle with yoghurt dressing.

Nutritional Information Per Serve*

Calories 335 // Protein 36.8g // Fat Total 7.2g // Fat Saturated 2.0g // Carbohydrates 23.8g // Sugars 20.8g // Sodium 211.9mg // Dietary Fibre 12.0g

High in Protein

Low In Carbohydrates

High in Fibre

Low In Fat

Low In Sodium

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