Devices & Accessories
Lamb cutlets with pumpkin and pistachio salad
Prep. 20min
Total 40min
4 portions
Ingredients
-
shelled unsalted pistachio nuts50 g
-
garlic clove1
-
fresh mint leaves12
-
natural yoghurt200 g
-
ground cumin plus extra for sprinkling¼ tsp
-
ground smoked paprika plus extra for sprinkling¼ tsp
-
salt plus extra for sprinkling2 pinches
-
ground black pepper plus extra for sprinkling2 pinches
-
water500 g
-
pumpkin peeled and cut into cubes (2 cm)400 g
-
oil1 tbsp
-
lamb cutlets trimmed (see Tip)8
-
fresh baby spinach leaves60 g
-
baby pickled capers1 tbsp
-
cherry tomatoes cut into halves12
-
avocado flesh only, cut into pieces1
Difficulty
easy
Nutrition per 1 portion
Sodium
303.1 mg
Protein
20.6 g
Calories
1697 kJ /
404 kcal
Fat
29.7 g
Fiber
7 g
Saturated fat
6.8 g
Carbohydrates
10 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
Eat Well
102 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Thai beef salad with noodles
1 h
Salmon with ginger sauce and spiced cashews
30min
Chilli chicken with corn and avocado cream
35min
Beef "Burgundy"
40min
Chicken and almond stir-fry
30min
Orange sesame chicken with broccoli and noodles
45min
Salmon with mango sauce, snow peas and carrots
1 h
Asian beef salad with peanut dressing
30min
Thai chicken wraps
40min
Spinach and rocket salad with cream cheese dressing
30min
Korean barbecue chicken with rice
45min
Remoulade chicken with prosciutto potatoes
40min