Lamb Rump Steaks with Red Lentil Salad![]() ![]() ![]() ![]() |
Ingredients
|
Method |
Energy kJ (kcal) | 1412 (337) |
Protein (g) | 34.1 |
Fat (g) | 15.7 |
Saturated (g)
|
4.6 |
Carbohydrate (g) | 13.0 |
Sugars (g)
|
9.1 |
Sodium (mg) | 246 |
Iron (mg) | 5.0 |
Zinc (mg) | 5.6 |
Vitamin B12 (ug) | 2.7 |
Vitamin D (ug) | N/A |
Selenium (ug) | 9.0 |
Dietary Fibre (g) | 8.6 |
For the salad, cook lentils in boiling water for 3-4 minutes to retain texture and colour. Drain and place in cold water.
Dice all vegetables and place in a bowl. Add lentils and chopped parsley and mint.
Season with cumin, pepper, lemon zest and juice. Stir to combine.
To Serve
Serve this dish with grilled lime.