Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 1/2teaspoons garlic herb salt
- 150grams green beans, trimmed, split lengthways
- 300grams cauliflower florets
- 1/2 bunch mint leaves, chopped
- 2 spring onions, sliced
- 2tablespoons green lentils
- 2tablespoons lemon juice
- 100grams feta, crumbled
- 1/4 cup sunflower seeds
- 3teaspoons olive oil
- 1/2 bunch dill, chopped
- 1/4 cup pepitas
- 200grams solanato tomatoes, halved
- 2tablespoons black rice
- 8 lamb cutlets
- 1/2 cup brown rice and quinoa mix
Nutrition per serving
2880kJ / 688Cal
2880 Kilojoules or 688 Calories
33% of daily energy intake*
Protein
44.0grams
Fat
48.2grams
Carbs
17.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Rinse rice mix, black rice and lentils in a sieve. Bring a medium saucepan of water to the boil. Add rice mix, reduce heat and simmer for 30-35 minutes until tender. Drain.
Step 2 of 5
Heat 2 tsp oil in a frying pan over medium heat. Add both seeds and garlic salt and stir for 2-3 minutes or until toasted. Transfer to a bowl. Wipe pan clean with paper towel.
Step 3 of 5
Meanwhile, bring a pan of water to the boil. Add cauliflower florets and cook for 2 minutes. Add beans and cook for a further 1 minute. Drain, refresh in cold water.
Step 4 of 5
In a large bowl, combine rice mixture, vegetables, onion, herbs, tomato, feta and half the seeds. Drizzle over lemon juice.
Step 5 of 5
Heat frying pan over medium-high heat. Brush cutlets with remaining oil and season. Cook for 2-3 minutes on each side or until cooked through. Serve cutlets with salad, scattered with remaining seeds.
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