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Lamb And Spinach Salad
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10
minutes
20
minutes
6
servings
Lamb And Spinach Salad
Salads
Paleo
449
Energy
(kcal)
11.50
Protein
(g)
24.79
Carbs
(g)
5.83
Total Sugar
(g)
34.17
Total Fat
(g)
16.11
Sat Fat
(g)
3.71
Fiber
(g)
245.62
Sodium
(mg)
Ingredients
500 gram baby potatoes, cubed
1 teaspoon of canola or olive oil
300 gram trim lamb fillet
125 gram spinach leaves
4 whole baby beets, halved
1 small red onion, cut into thin wedges
2 tablespoon Lemon juice
100 gram fetta crumbled
freshly ground black pepper, to taste
Preparation
Cook the sweet potatoes in the oven for 15-20 minutes until soft and slightly brown.
Meanwhile, spray a non-stick frying pan with oil and heat.
Add the lamb fillet and cook for 5 minutes on each side.
Transfer to a plate, cover loosely with foil and set aside for 5 minutes, then cut into thin slices.
Toss the spinach leaves, beetroot, onion and sweet potatoes with the lemon juice
Arrange on serving plates, and top with the sliced lamb and fetta.
Season to taste, and serve.
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Pasta With Beef And Vegetable Sauce
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Recipe Type
Breads
Desserts
Grills
Salads
Shakes
Soups
Dietary Requirements
Lacto-ovo vegetarian
Lacto-vegetarian
Ovo-vegetarian
Paleo
Pescetarian
Vegan
Vegetarian
Phase
Intensive
Transition
Maintenance
Stabilisation
Active 1
Active 2