Lamb cutlets with pumpkin and pistachio salad

Lamb cutlets with pumpkin and pistachio salad

4.1 21 ratings

Prep. 20min

Total 40min

4 portions

Ingredients

shelled unsalted pistachio nuts
50 g
garlic clove
1
fresh mint leaves
12
natural yoghurt
200 g
ground cumin plus extra for sprinkling
¼ tsp
ground smoked paprika plus extra for sprinkling
¼ tsp
salt plus extra for sprinkling
2 pinches
ground black pepper plus extra for sprinkling
2 pinches
water
500 g
pumpkin peeled and cut into cubes (2 cm)
400 g
oil
1 tbsp
lamb cutlets trimmed (see Tip)
8
fresh baby spinach leaves
60 g
baby pickled capers
1 tbsp
cherry tomatoes cut into halves
12
avocado flesh only, cut into pieces
1

Difficulty

easy

Nutrition per 1 portion

Sodium 303.1 mg

Protein 20.6 g

Calories 1697 kJ / 404 kcal

Fat 29.7 g

Fibre 7 g

Saturated Fat 6.8 g

Carbohydrates 10 g

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Also featured in

Eat Well 102 Recipes
Australia and New Zealand

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