Happy #WhatTheFatFriday! Here’s the recipe for the Summer Superfood Lamb Salad that Chef Craig Rodger promised you all on Tuesday!
A word from Chef Craig Rodger: The dressing is awesome in this salad. Being creative with your dressing takes your salad to the next level.
A word from the Whole Food Dietitian, Caryn Zinn: Many of my clients say that salads are for summer. I say, “Nonsense, salads are for any time”. If you’re feeling cold, then simply have a cup of tea after you’ve eaten your salad. Many of my clients say that salads are boring. I say, “You’re only limited by your lack of imagination”. This one is a great example of throwing together simple, colourful, and nutritious ingredients. It works well to impress guests and doubles up as a great leftover meal. So whether you’re going into summer or winter, give it a go, and let it inspire you to put on your thinking cap and play around with different ingredients and change your mindset to enjoy salads all year round.
A word from The Fat Professor, Prof Grant Schofield: I’m currently on a road trip in the US and getting anything that resembles actual food is near on impossible when you are driving. So this superfood salad is something that I am craving right now! Loads of nutrients and super healthy
Summer Superfood Lamb Salad
Prep time: 10 minutes
Cooking time: 10 minutes
Carb count: 8.3g per serve
- 400g Lamb rump
- 1 bag Spinach
- 1 Red Onion finely sliced
- 1 Punnet (150g) of Cherry Tomatoes chopped
- 1 Head of Broccoli
- 2 – 3 Courgette sliced thick
- Small pinch of Whole Cumin Seeds
- 100g (⅓ Cup) of Full Fat Yoghurt
- 1 Lemon
- 4 – 5 Mint Leaves
- 15g (1 – 2 Tbsp) Pumpkin Seeds
Heat a pan and place the lamb rump in the pan skin side down and cook on a moderate heat until it is slightly golden. Add some picked and washed spinach to your salad bowl and to this add the finely sliced red onion and the chopped cherry tomatoes. Put a pot of water on to boil and cut the broccoli into florets. Continue cooking the lamb on both sides and to the pan add in the sliced courgette and whole cumin. Depending on the thickness of the lamb it will take 4 – 5 minutes to cook, when it’s ready remove from the pan and allow to rest on a chopping board, turn the courgette so it cooks evenly. When the courgette is cooked allow the pan to cool slightly before adding in the yoghurt and stirring into the lamb fat, squeeze the juice of the lemon into the pan and tear the mint leaves to finish the dressing. Season to taste and pour into the salad bowl. Cook the broccoli and once drained add it to the salad. Slice the lamb and add to the salad along with the pumpkin seeds, toss everything together well and check the seasoning before serving.