Lamb, Spinach Ginger Salad

Kick off the week with a zingy salad with fresh ginger, fennel and honey-lime flavours.

The ingredient of Lamb Spinach Ginger Salad

• olive oil spray
• 2 lamb eye of loin backstraps fat trimmed thinly sliced
• 400g can salt reduced chickpeas
• 150g baby spinach leaves
• 1 baby fennel bulb trimmed thinly sliced
• 1 2 bunch fresh mint leaves
• 1 tablespoon shredded fresh ginger
• 4 shallots trimmed thinly sliced diagonally
• 40g 1 4 cup slivered almonds toasted
• 2 teaspoons finely grated lime rind
• 60ml 1 4 cup fresh lime juice
• 3 teaspoons honey
• 1 tablespoon olive oil
• 2 teaspoons dijon mustard

The Instruction of lamb spinach ginger salad

• heat a large non stick frying pan over high heat spray with oil season the lamb with pepper stir fry for 2 minutes or until browned and cooked to your liking
• meanwhile combine the chickpeas spinach fennel mint ginger shallot and almonds in a large bowl
• whisk lime rind lime juice honey oil and mustard in a jug season with pepper pour over the salad and toss to combine divide the salad and lamb among serving plates

Nutritions of Lamb Spinach Ginger Salad

calories: 334 6 calories
calories: 17 grams fat
calories: 3 grams saturated fat
calories: 18 grams carbohydrates
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calories: 28 grams protein
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