Page 59 - Healthy food
P. 59
Friends for supper
Pistachio and parsley-crusted
lamb with quinoa salad
Pistachio and
parsley-crusted
lamb with 50g radishes, thinly sliced according to the pack instructions,
quinoa salad 4tbsp fresh mint stirring the harissa into the water.
prep 15 min cook 15 min serves 4 2 heads little gem lettuce, torn, or salad 4 In a salad bowl, whisk the oil and lemon
gluten free dairy free leaves of your choice juice. Add the tomatoes, cucumber,
carrot, radishes, mint, lettuce or salad
3 garlic cloves, quartered 1 Heat the oven to 200ºC/fan 180°C/ leaves and quinoa and toss gently. Serve
Zest 1 lemon and juice of ½, plus extra gas 6. Line a large baking tray with the lamb with the quinoa salad and
wedges to serve (optional) non-stick baking paper. Put the garlic, lemon wedges, if using.
75g shelled unsalted pistachios lemon zest, pistachios and parsley in a
20g bunch fresh flatleaf parsley food processor and whiz until finely 2
2 x 225g lamb loin fillets chopped. Put the lamb on the tray, then
175g quinoa, rinsed and drained press the pistachio mixture over the top.
PER SERVING
1tsp harissa paste 2 Bake the lamb for 10–12 min for
493kcal 8.5g fibre
2tsp extra-virgin avocado or olive oil medium or until the lamb is cooked to 23g fat 35.4g protein
125g cherry tomatoes, halved your liking. Remove, cover loosely with 5.6g saturates 0.5g salt
½ cucumber, sliced into ribbons foil and set aside for 2 min to rest. Slice. 31.8g carbs 121mg calcium
1 carrot, sliced into ribbons 3 Meanwhile, cook the quinoa 9.6g sugars 7.3mg iron
FEBRUARY 2018 HEALTHY FOOD GUIDE 59
