Summer Lamb Salad by Dietitian Jo Slater

You can never have too many recipes that you can whip up in 15 minutes, my partner says I specialize in speed cooking and this is one of my favs. With garden salad vegetables being in season, the cost fits my budget!


Ingredients (serves 4)

  • 500g Lamb (fat trimmed off) diced
  • 3 tsp Moroccan spice mix
  • 3 cups of cooked or cooled brown rice, quinoa or couscous
  • Salad veggies of your choice  (enough to make 2 cups for each person) capsicum, tomato, lettuce, baby spinach, grated carrot all work well.


Tzatziki dressing

  • ½ cup cucumber, grated
  • 1 tsp garlic, crushed
  • 150mls natural unsweetened yoghurt


How to make:

  1. Combine salad vegetables in a large bowl.

  2. Toss diced lamb with Moroccan seasoning mix.

  3. In a small bowl combine all Tzatziki ingredients.

  4. Cook lamb on BBQ or pan on high heat with cooking oil spray.

  5. Serve meat over the salad ingredients and rice/quinoa or couscous, add a dollop of Tzatziki.


Mix it up - Switch the rice for a wrap or couscous!



Published By

Jo Slater



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