Lamb And Vegetable Salad

Serve a plateful of springs favourite flavours in this beautiful and super-healthy salad.

The ingredient of Lamb And Vegetable Salad

• 2 about 450g lamb eye of loin backstrap
• olive oil spray
• 400g frozen broad beans thawed peeled
• 2 bunches asparagus woody ends trimmed
• 1 bunch watercress leaves picked washed dried
• 60ml 1 4 cup fresh lemon juice
• 1 tbsp extra virgin olive oil
• 1 tbsp wholegrain mustard
• 1 2 tsp raw sugar

The Instruction of lamb and vegetable salad

• season both sides of the lamb with salt and pepper spray a non stick frying pan with oil spray and place over medium high heat add the lamb and cook for 4 5 minutes each side for medium or until cooked to your liking set aside for 5 minutes to rest
• meanwhile bring a medium saucepan of water to the boil add the broad beans and asparagus and cook for 2 3 minutes or until bright green and tender crisp drain place the beans and asparagus in a bowl of iced water for 2 minutes to refresh drain
• thinly slice the lamb combine the lamb broad beans asparagus and watercress in a large bowl whisk together the lemon juice oil mustard and sugar in a small jug
• divide the salad among serving plates drizzle over the dressing to serve

Nutritions of Lamb And Vegetable Salad

fatContent: 237 805 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 3 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent: n a
cholesterolContent: 29 grams protein
sodiumContent: 72 milligrams cholesterol

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