Leftover lamb and lentil salad
Protein loaded salad
4
Serves
10 mins
Prep Time
20 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
This lamb and lentil salad recipe is perfect for a mid-week dinner. Simple stuff that can be cooked up relatively quickly. Leftover roast lamb works well alongside this colourful red lentil salad (or cook up some fresh lamb rump). Use vegetables that are in season to keep the cost down - the salad vegetables can easily be swapped out for other vegetables you have on hand.
Looking for a delicious and healthy salad recipe? For us, a healthy dinner is all about getting a good mix of protein, carbs, and fresh vegetables, especially after a big day. This lamb rump with red lentil salad recipe is perfect for a mid-week dinner and the salad is also super quick to serve alongside any leftover barbequed or roast meat.
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High Iron
High Protein
High Fibre
Low Carb
Ingredients
400g leftover roast Quality Mark lamb
i
3/4 cup red lentils
1 red capsicum
1 yellow capsicum
3 tomatoes
1/2 cucumber
i
1/3 cup parsley
chopped
1/3 cup mint leaves
chopped
1/2 tsp ground cumin
1 red onion
chopped
juice and grated zest of 1 lemon
1/3 tsp black pepper
Method
To Make Salad
To Serve
To Sear Steak (if cooking fresh meat)
1
For the salad, cook lentils in boiling water for 3-4 minutes to retain texture and colour.
Start Timer
2
Drain and place in cold water.
3
Dice all vegetables and place in a bowl.
4
Add lentils and chopped parsley and mint.
5
Season with cumin, pepper, lemon zest and juice.
6
Stir to combine.
Nutrition Information per Serving (447g)
This nutritional analysis is based on using 400g of leftover cooked roast lamb meat.
Energy
1490kJ (355 kcal)
Protein
37.1g
Total Fat
8.0g
Saturated Fat
2.3g
Carbs
28.6g
Dietary Fibre
9.8g
Sodium
79mg
Iron
5.4mg
Zinc
5.2mg
Vitamin B12
1.5µg
