Warm Moroccan Lamb And Lentil Salad
Cooking
Time
45 m
Calories
per serve
Calories
/ serve
Serves
4
Ingredients
| 300g | sweet potato cut into 3cm cubes | |
| spray oil for cooking | ||
| 3 | tsp | cornflour |
| 2 | tsp | moroccan spice mix |
| 1 | can | carnation light & creamy cooking milk (375ml) |
| 250 | g | lamb fillets |
| 250 | g | mesclun salad leaves |
| 400 | g | can brown lentils rinsed and drained |
Method
-
1
preheat oven to 180°c/160°c fan forced. grease and line a baking tray with baking paper. place sweet potato on the tray and spray with cooking oil spray. roast in oven for 35 minutes or until soft and lightly browned.
-
2
meanwhile, blend cornflour and moroccan spice mix with 1 tablespoon of NESTLÉ CARNATION light & creamy evaporated milk; add remaining carnation light & creamy cooking milk, transfer to a small saucepan, cook over medium-low heat stir until mixture bubbles and thickens, set aside to cool slightly.
-
3
heat oil in a medium frying pan over medium-high heat. add lamb and cook for 3 minutes each side for medium or until cooked to your liking. transfer to a plate and cover loosely with foil to keep warm. set aside to rest. thickly diagonally slice the lamb. toss lamb in 2 tbsp of moroccan dressing.
-
4
arrange salad leaves in a serving dish, sprinkle with half the lentils and sweet potato. top with lamb, remaining lentils and drizzle generously with moroccan dressing and serve with crusty bread, if desired.
Nutrition
| ENERGY (kJ) | ENERGY (cal) | PROTEIN TOTAL (g) | FAT TOTAL (g) | SATURATED FATS (g) | CARBOHYDRATE (g) | SUGARS (g) | SODIUM (mg) | DIETARY FIBRE (g) | CALCIUM (mg) | |
|---|---|---|---|---|---|---|---|---|---|---|
| Average Quantity per Serving: - g | - | - | - | - | - | - | - | - | - | - |
| Average Quantity per: - g | - | - | - | - | - | - | - | - | - | - |