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Warm Balsamic Lamb Salad

Weight Watchers

Warm Balsamic Salad recipe brought to you by Weight Watchers and MiNDFOOD.

Warm Balsamic Lamb Salad

ProPoints™ Value: 4 | Servings: 4 |Preparation Time: 5 min

Cooking Time: 10 min | Level of Difficulty: Easy


1 x 3 second spray(s) oil spray  

240 g lean lamb fillet, (backstraps), thinly sliced across grain  

2 small zucchini, halved crossways, cut into quarters lengthways  

125 g fresh tomato, (red cherry), halved  

125 g fresh tomato, (yellow cherry), halved  

3 individual shallots, ends trimmed, finely sliced  

1/2 cup(s) fresh flat-leaf parsley, chopped  

2 Tbsp balsamic vinegar  

2 Tbsp baby capers, rinsed, drained, rinsed, finely chopped  

1 clove(s) fresh garlic, crushed  

125 g low-fat cottage cheese 

1 Heat a large non-stick frying pan over medium-high heat. Spray with oil. Add half lamb and cook, turning occasionally, for 3 minutes or until brown and tender. Transfer to a large serving bowl. Repeat with remaining lamb. Set aside for 5 minutes to cool.

2 Reheat frying pan and spray with oil. Add zucchini and cook, turning, for 5 minutes or until browned. Transfer to bowl with lamb.

3 Add tomatoes, shallots and parsley to bowl and toss gently. Season to taste with salt and pepper.

4 Combine vinegar, capers and garlic in a small bowl. Add to salad and toss to combine.

Dollop cottage cheese over salad and serve.

Tip: The dressing can be made ahead of time for ease, then stored in an airtight container in the fridge. Any leftover salad can also be stored in an airtight container in the fridge overnight.

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