Lamb with Zucchini Quinoa Salad

This recipe is gluten and dairy-free.

Prep Time

20 minutes

Cook Time

20 minutes

Serving

Serves 1

Method

Step 1. Place the peas, quinoa, cranberries and spring onion in a bowl.

Step 2. Spray a non-stick frypan with olive oil and cook the zucchini, seasoned, for 3 minutes on each side or until golden. Transfer to quinoa bowl, add mint, dressing and seasonings and toss to combine. Spoon onto serving plate.

Step 3. Cook cutlets in frypan for 3-4 minutes on each side or until cooked as desired. Serve alongside salad.

Ingredients

¼ cup (50g) frozen peas, defrosted and blanched
2 tablespoons (30g) tricolour quinoa, cooked as per packet directions and cooled slightly
2 tablespoons (30g) dried sweetened cranberries
1 spring onion (10g), finely sliced
Olive oil spray
1 small zucchini (150g), cut into ½ cm thick rounds
Salt and freshly ground black pepper, to taste
¼ cup chopped mint
1 tablespoon reduced fat French dressing
2 x 75g Frenched lamb cutlets

Per serve:

Energy: 2020kj (485kcal)

Protein: 49g

Fat: 16g

Carbohydrates: 31.2g