Lamb cutlets with feta and watermelon salad
This delicious seasonal salad combines intense flavours from the feta, olives and peppery watercress with the mild, sweet flavour of the watermelon. The lean lamb cutlets are rich in protein and easily-absorbed iron, while the watermelon and watercress provide plenty of vitamin C, beta-carotene and fibre. The feta cheese is a good source of calcium, which is needed for bone health.
Ingredients
Serves 4
Per potion: 480 kcal, 37g protein, 23g fat, 12g carbohydrate
Handful of pitted black olives, halved
Half a watermelon
85g bag of watercress
2 tbsp pumpkin seeds
2 tbsp olive oil
Juice of a lemon
Handful of oregano, chopped
150g feta, cubed
8 lamb cutlets
Per potion: 480 kcal, 37g protein, 23g fat, 12g carbohydrate
Handful of pitted black olives, halved
Half a watermelon
85g bag of watercress
2 tbsp pumpkin seeds
2 tbsp olive oil
Juice of a lemon
Handful of oregano, chopped
150g feta, cubed
8 lamb cutlets
Method
Peel, deseed and chop the watermelon and place in a bowl with the watercress, olives and pumpkin seeds.
Whisk together the oil, lemon juice and oregano, and season.
Griddle or barbecue the lamb cutlets until crispy and slightly charred.
Mix the salad with the dressing, adding the feta.
Serve the salad alongside the lamb.
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