Balsamic lamb and chickpea bowls
This filling salad will make you the envy of the lunchroom
2 - 3
Serves
15 mins
Prep Time
10 mins
Cook Time
Recipe author
Livi Kitson-Clark
The meltingly tender lamb loin marinated in balsamic vinegar in this recipe will take your salad game to the next level. Pair this with chickpeas, quinoa, roasted veggies and feta, and you've got an easy but elegant lunch.
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Ingredients
Lamb bowls
340g Quality Mark Lamb Loin Fillets
½ cup balsamic vinegar
a pinch salt and pepper
2-3 handfuls baby spinach leaves
2 cups broccoli
steamed florets
2 cups seasonal vegetables
i
cubed and roasted
1 cup quinoa
cooked
1 can chickpeas
drained
1/4 cup feta
crumbled
1/4 cup walnuts
chopped
Method
Method
1
Marinate the lamb fillets in balsamic vinegar with a pinch of salt and pepper.
2
Heat oil in a frying pan and cook lamb on both sides to your liking – about 3 minutes each side for medium rare. Rest then slice thinly.
Start Timer
3
Assemble the salad ingredients in bowls, top with the sliced lamb, feta and a sprinkle of walnuts.
Nutrition Information per Serving (549g)
This nutrition analysis is based on 3 serves.
Energy
2186kJ (523 kcal)
Protein
43.2g
Total Fat
19.2g
Saturated Fat
4.5g
Carbs
35.4g
Dietary Fibre
14.2g
Sodium
669mg
Iron
5.9mg
Zinc
5.3mg
Vitamin B12
0.9µg
