Lamb Salad with Goats Cheese

January 15, 2017

Liven up your lunch with this delicious lamb salad with flaked almonds, apricots and goats cheese. Perfect for a healthy lunch or summer barbecue.

4 generous handfuls of babyleaf salad (about 80g)
1 stick of celery
1 apricot
60g soft goats cheese (about 4 tbsp)
1 tbsp toasted flaked almonds
1 lamb steak (or about 150g of cooked lamb if you have any leftover from your Sunday roast – skip step 1 if you do)
About 10 fresh mint leaves

For the dressing:
Juice of half a lemon
1 tsp white wine vinegar
1 tsp olive oil (preferably extra virgin)

Chop the lamb steak into thin strips. Put a small frying pan over a medium heat and once hot add the lamb strips. Cook the lamb until it’s browned all over (turning to ensure it’s even) and then remove it...
See the full directions on my site

Nutritions

Calories
414

Sodium
362mg
15% DV

Fat
32g
49% DV

Protein
16g
33% DV

Carbs
4g
1% DV

Fiber
1g
6% DV

Low-Calorie Gluten-Free