By Ebony West
Tandoori Lamb, Pumpkin and Halloumi Salad
I used Mighty Spice Tandoori Spice mix from Woolworths, and a goats milk pan fried cheese from Wedgetail Farmstead.
Updated at: Sun, 28 Apr 2024 12:55:38 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
22
High
Nutrition per serving
Calories831.2 kcal (42%)
Total Fat49.4 g (71%)
Carbs52.4 g (20%)
Sugars11.4 g (13%)
Protein50.9 g (102%)
Sodium3020.3 mg (151%)
Fiber20.6 g (74%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Mix the spice mix and yoghurt into a paste. Use half the mix to marinate lamb chops. Use other half with rice bran oil to coat pumpkin for roasting.
Step 2
While pumpkin is roasting, add spinach, rocket, parsley, mint, lentils, and almonds into a salad bowl and toss to combine.
Step 3
When pumpkin is done, cook your lamb on a skillet til it’s medium rare (50-55C) and transfer to a chopping board.
Step 4
Pan fry the halloumi in desired chunks until golden.
Step 5
Separate the salad, halloumi, pumpkin into bowls. Slice the lamb chops and add to the salad bowls.
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