The za’atar brings out the flavour, in this colourful vibrant winter meal.
Warm Winter Salad of Roast Vegetables, Lamb and lentils
The za'atar brings out the flavour, in this colourful vibrant winter meal.
Servings: 4
Ingredients
- 1 pc large eggplant cut into 3cm chunks
- 1 pc zucchini/courgette cut into 4cm chunks
- 350 grams Brussels sprouts halved
- 1 bunch Dutch carrots scrubbed and trimmed
- 2 large beetroot scrubbed, cut into wedges
- 1 large red onion cut into wedges
- 2 tbsp za'atar
- ¼ cup extra-virgin olive oil
- 400 g no-added-salt lentils drained and rinsed
- 1 cup each parsley and mint leaves torn or coarsely chopped
- 300 g lamb backstrap
- ½ cup low-fat plain yoghurt
- 1 lemon juice
- Handful of almonds toasted and coarsely chopped (optional)
Instructions
- Preheat oven to 200C fan-forced. Line 2 large trays with baking paper. Spread vegetables over both trays. Drizzle with oil and sprinkle with za'atar. Bake for 30 minutes until roasted.
- Meanwhile, heat a medium saucepan over high heat. Cook lamb for 3 minutes each side, or until cooked to you liking.Transfer to a board, cover with foil and rest for 10 minutes.
- In a small bowl, combine yoghurt and lemon juice.Season with pepper.
- Slice lamb into strips. Place roasted vegetables in a large serving bowl. Toss through herbs. Top with sliced lamb and drizzle with yoghurt dressing.
Notes
Cook’s tip:
Sprinkle with toasted coarsely chopped almonds for extra crunch.
O’Neill, Tamika; (June 2024) 5pm Panic in: Healthy Food Guide
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
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