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Warm Salad with Spring Vegetables


  • 400g lean lamb mince
  • 100g low fat feta cheese
  • 1 clove garlic
  • 2TB breadcrumbs
  • 2TB finely chopped mint leaves
  • 1⁄4 cup Sesame Seeds
  • 150g peas (equates to approx. 400g peas in the shell)
  • 1 bunch asparagus, trimmed & sliced
  • 4 zucchini, thickly sliced
  • 1 1/2 cups rocket or baby spinach
  • Juice and zest of 1 lemon
  • Greek yoghurt, to serve
  • Extra virgin olive oil (EVOO) – for cooking


1. Combine mince, feta, garlic, breadcrumbs and mint in a bowl and form into 4cm patties. Coat each patty in sesame seeds, then refrigerate.

2. Bring a medium sized pot of water to the boil, add peas and cook for 3 minutes.

3. Add asparagus, cook for a further 30 seconds then drain completely.

4. Transfer vegetables to a bowl of ice water for 2-3 minutes. Drain again and set aside.

5. Heat a small amount of EVOO in a large frying pan, add zucchini and cook until golden, for about 4 minutes.

6. Transfer to bowl with other cooked vegetables.

7. In the same pan, add a small amount of extra EVOO and cook patties in batches until browned. This will be about 2-3 minutes on each side.

8. Place spinach or rocket on plate, arrange cooked vegetables evenly,

9. Drizzle with lemon juice, lemon zest and greek yogurt to serve.

Nutritional Information

  • Energy (kj): 1638
  • Protein (g): 23
  • Carbohydrate (g): 5
  • Total Fat (g): 31
  • Sat Fat (g): 10
  • Fibre (g): 0
  • Sodium (mg): 347
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