Directions:
- To make the pesto, put the mint, zest, garlic and oil in a food processor and pulse for a minute. Add a squeeze of lemon juice and pulse to a smooth paste. Add the remaining juice and season.
- Rub the oil over the lamb and season. Cook on a smoking hot griddle pan for 5-7 minutes each side, until cooked through. Mix the lentils with the radishes, tomatoes, spring onions, 1 tablespoon of pesto, and the salad leaves, then divide between 4 plates. Cut the lamb into slices and serve on the lentils, topped with some crumbled feta and pesto.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 846.19 Kcal (3543 kJ) | ||
| Calories from fat | 333.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.1g | 57% | |
|---|---|---|---|
| Cholesterol | 65.31mg | 22% | |
| Sodium | 242.16mg | 10% | |
| Potassium | 1550.78mg | 33% | |
| Total Carbs | 79.86g | 27% | |
| Sugars | 5.13g | 21% | |
| Dietary Fiber | 40.58g | 162% | |
| Protein | 47.08g | 94% | |
| Vitamin C | 19.1mg | 32% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 56.7mg | 315% | |
| Calcium | 147.9mg | 15% | |
| Amount Per 100 g | |||
| Calories | 284.53 Kcal (1191 kJ) | ||
| Calories from fat | 112.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.47g | 57% | |
|---|---|---|---|
| Cholesterol | 21.96mg | 22% | |
| Sodium | 81.43mg | 10% | |
| Potassium | 521.44mg | 33% | |
| Total Carbs | 26.85g | 27% | |
| Sugars | 1.72g | 21% | |
| Dietary Fiber | 13.65g | 162% | |
| Protein | 15.83g | 94% | |
| Vitamin C | 6.4mg | 32% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 19.1mg | 315% | |
| Calcium | 49.7mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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