A hearty, nutritious, and colorful salad featuring iron-rich lamb, folate-packed lentils, and earthy beetroot, all brought together with a refreshing mint-yogurt dressing. A perfect balanced meal for expectant mothers.
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Sastojci
- 250g lean lamb leg steaks
- 100g dry Puy lentils
- 200g raw beetroot, peeled
- 150g carrots, peeled
- 50g fresh spinach
- 1 small red onion
- 2 cloves garlic
- 100g full-fat Greek yogurt (pasteurized)
- 1 lemon
- 1 small bunch fresh mint
- 30ml olive oil
- 1 tsp ground cumin
- Salt and black pepper to taste
Dostupno za NutriPro članove.
Upute za pripremu
- 1.Preheat your oven to 200°C. Dice the beetroot and carrots into 2cm cubes. Toss with 15ml of olive oil, salt, and pepper on a baking tray and roast for 25-30 minutes until tender.
- 2.While the vegetables roast, rinse the lentils. Place them in a saucepan with 500ml of water, bring to a boil, then reduce heat and simmer for 20-25 minutes until cooked through. Drain well.
- 3.Prepare the dressing by combining the Greek yogurt, the juice of half a lemon, finely chopped mint, and one minced garlic clove in a small bowl. Season with a pinch of salt.
- 4.Pat the lamb steaks dry and season with cumin, salt, and pepper. Heat the remaining 15ml of olive oil in a pan over medium-high heat. Cook the lamb for 4-5 minutes per side until well-done. Let it rest for 5 minutes before slicing.
- 5.In a large bowl, combine the warm roasted vegetables, cooked lentils, and fresh spinach; the residual heat will wilt the leaves slightly. Add thinly sliced red onion.
- 6.Divide the lentil and vegetable mixture between two plates. Top with the sliced lamb and drizzle generously with the mint-yogurt dressing to serve.
Nutritivne informacije
Zašto baš ovaj recept
This recipe is rich in iron and protein from lamb, crucial for baby's growth and preventing anemia. Lentils and beetroot provide essential folate for neural tube development, plus fiber for digestive health. The yogurt dressing adds calcium for bone strength.
⭐ Recenzije i ocjene
Slični recepti
Pan-Seared Salmon with Warm Lentil & Sweet Potato Salad
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