Lamb, Mango & Walnut Salad
Ingredients
- 200g lamb backstraps, sliced into 2cm thick strips
- cooking spray oil
- 2 cucumbers, thinly sliced
- 1 medium mango, cut into 2cm cubes
- 1/4 cup walnuts
- 2 cups mixed salad leaves
- 2 tbspn low-fat natural yoghurt
- 2 tbspn fresh mint, finely chopped
Directions
Cook the lamb: Heat a non-stick frying pan over a medium-high heat using spray oil. Add lamb. Cook for three to four minutes on one side. Turn over and cook for another three minutes, until cooked through. Transfer to a plate and cover with foil.
Make the salad: Place the cucumber, mango, walnuts and leaves in a bowl. Whisk together the yoghurt and mint. Add the lamb to the mango mix and arrange the salad on serving plates. Drizzle the yoghurt dressing over the salad and serve immediately.
Serves 2.
Nutritional Information: 372 cals, protein 29g, carbs 25g, fat 17g, sat fat 3g, fibre 4g
