
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
Nutrition per 1 portion
Calories
404 kcal /
1697 kJ
Protein
20.6 g
Fat
29.7 g
Carbohydrates
10 g
Fiber
7 g
Saturated fat
6.8 g
Sodium
303.1 mg
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
Pork san choy bau
25min
Chicken and cashews
55min
Coffee-rubbed beef with fennel salad
3 h 15min
Fish tacos with Kewpie mayonnaise
1 h 30min
Asian chicken noodle salad
45min
Korean barbecue chicken with rice
45min
Greek lamb rolls with yoghurt dressing
40min
Almond crusted salmon with asparagus fettuccine
35min
Orange sesame chicken with broccoli and noodles
45min
Cobb salad with buttermilk dressing
1 h
Chicken and almond stir-fry
30min