By Clare Keating
All Bodies Nutritionist & Ex-Chef
This delicious, high protein, low carb recipe is the perfect summery weeknight dinner or weekend bbq dish - we are loving it!
Cals: 301, Protein: 37.7g, Carbs: 6.1g, Fat: 12.5g
600g lamb backstrap
40g dukkah seasoning (Table of plenty)
1 tsp extra virgin olive oil
300g cauliflower florets
2 medium tomatoes, diced
½ cucumber, diced
140g baby spinach, chopped
½ bunch mint, chopped
½ bunch coriander, chopped
½ bunch parsley, chopped
2 spring onions, chopped
2 tbsp lemon juice
In a bowl cover the lamb with the dukkah
Heat a large frying pan over medium heat and add the olive oil
Add the lamb to the pan and cook for 5-6 minutes each side, or until cooked to your liking
Meanwhile, blend the cauliflower in a food processor until a fine crumb consistency forms.
Combine the cauliflower, tomato, cucumber, spinach, mint, coriander, parsley, onions and lemon in a large bowl and mix well.
Divide the salad and lamb between 4 plates and serve.