Warm lamb, pumpkin and pomegranate salad with yoghurt dressing
serves
2
“Pomegranate is packed with health benefits and offers a refreshing tartness and crunch that’s perfectly at home in this Middle Eastern-inspired warm lamb salad,” says Michelle Bridges. This is an edited extract from 12WBT Low-carb Solution by Michelle Bridges (published by Macmillan Australia, RRP $36.99).
Ingredients (11)
- 180g peeled pumpkin, cut into 2cm pieces
- 1 eggplant, cut into 2cm pieces
- Olive oil spray
- 3 tbs mint leaves
- 3 tbs low-fat natural yoghurt
- 1 clove garlic, crushed
- 200g lamb loin fillet
- 65g drained and rinsed tinned lentils
- 1 Lebanese cucumber, chopped
- Seeds of 1/2 pomegranate
- 1/2 cup flat-leaf parsley leaves
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat the oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
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2.Spread the pumpkin and eggplant over the prepared tray and lightly spray with olive oil. Bake for 30 minutes or until tender and lightly golden.
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3.Meanwhile, finely chop half the mint leaves.
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4.Combine the yoghurt, garlic, finely chopped mint and 1 tbs water in a small bowl. Season with freshly ground black pepper.
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5.Heat a frying pan over medium-high heat. Lightly spray the lamb with olive oil and season with freshly ground black pepper. Add to the pan and cook for 4-5 minutes each side for medium, or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 2 minutes, then thinly slice.
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6.Place the warm pumpkin and eggplant, lentils, cucumber, pomegranate seeds, parsley and the remaining mint in a large bowl. Season with freshly ground black pepper and gently toss to combine.
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7.Divide the salad between two plates and top with the lamb. Drizzle with the minty yoghurt dressing and serve.
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