Balsamic Lamb Salad

Balsamic Lamb Salad
Prep: 10 min
Cook: 25 min
Cost: $$


  • 450 grams lean lamb fillets
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic crushed
  • 2 teaspoons caster sugar
  • 1 cup uncooked risoni
  • 1 tablespoon olive oil spray
  • 2 large tomatoes havled, each cut into 4 wedges
  • 1 small red onion chopped finely
  • 2 marinated artichokes drained and cut into small pieces
  • 120 grams baby rocket leaves
  • 1 lebanese cucumber diced
  • 75 grams pitted kalamata olives
  • 80 grams reduced fat feta crumbled


  1. Combine lamb, vinegar, garlic and sugar in a bowl. Set aside for 10 minutes to marinate
  2. Meanwhile, cook risoni in boiling water according to packet directions or until al dente. Drain and set aside
  3. Heat a non-stick frying pan to medium-high heat and spray with oil
  4. Add lamb and cook for 5 minutes each side, or until cooked to your liking
  5. Transfer to a plate and cover loosely with foil for 3 minutes to set. Cut diagonally into thick slices
  6. To make the salad, combine risoni, tomatoes, onion, artichokes, rocket cucumber and olives in a bowl
  7. To serve, divide salad among plates. Top with lamb and feta

Serves in 1 portion

  • Vegetables3
  • Cereals1
  • Lean meat or Alternatives1
  • Dairy1/2
  • Unsaturated Spreads/Oils2/3

What was swapped?

Swap a greasy take-away meal for this easy homemade grilled meat salad

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