- Freezable
- Gluten-free
- High-protein
- Lower-carbohydrate
- Under 20 mins
Ingredients
Serves: 2
- 1 ½ tbsp extra virgin olive oil
- 280g (2) lamb steaks
- 1 large peach or nectarine, sliced
- 200g asparagus
- 60g rocket
- 30g feta, crumbled
- 1 ½ tbsp pumpkin seeds
- 1 tbsp pesto
- 1 small lemon, juiced
Method
Step 1
Heat ½ tbsp of oil in a large, non-stick frying pan, over high heat.
Step 2
Fry the lamb steaks for 5-7mins, or until browned all over, and season with salt and pepper. Set aside and prepare the rest of the salad.
Step 3
Heat 1 tbsp of oil in a grill pan or large, non-stick frying pan, over medium heat (you can use the same pan used for the lamb). Grill or fry the peaches and asparagus, until lightly charred, roughly 5-7mins. Take them off the pan to cool.
Step 4
Assemble the rocket onto a large salad plate (or straight into lunch boxes).
Step 5
Thinly slice the lamb steaks that have been resting, and place them on top of the rocket.
Step 6
Then add the slightly cooled asparagus and peaches, and crumble feta on top.
Step 7
Make the pesto dressing by mixing the pesto and lemon juice, and drizzle over the salad.
Step 8
Top the salad with pumpkin seeds and enjoy!
