Lamb cutlets with pumpkin and pistachio salad

Lamb cutlets with pumpkin and pistachio salad

4.1 22 ratings

Prep. 20 min

Total 40 min

4 portions

Ingredients

shelled unsalted pistachio nuts
50 g
garlic clove
1
fresh mint leaves
12
natural yoghurt
200 g
ground cumin plus extra for sprinkling
¼ tsp
ground smoked paprika plus extra for sprinkling
¼ tsp
salt plus extra for sprinkling
2 pinches
ground black pepper plus extra for sprinkling
2 pinches
water
500 g
pumpkin peeled and cut into cubes (2 cm)
400 g
oil
1 tbsp
lamb cutlets trimmed (see Tip)
8
fresh baby spinach leaves
60 g
baby pickled capers
1 tbsp
cherry tomatoes cut into halves
12
avocado flesh only, cut into pieces
1

Difficulty

easy

Nutrition per 1 portion

Sodium 303.1 mg

Protein 20.6 g

Calories 1697 kJ / 404 kcal

Fat 29.7 g

Fibre 7 g

Saturated Fat 6.8 g

Carbohydrates 10 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Eat Well 102 Recipes
Australia and New Zealand

You might also like...

Show all

Rachel Shanks's Roast beef with Yorkshires and gravy

3 h 15 min

Gu lao rou (sweet and sour pork ribs)

30 min

Gluten free chicken and leek pies

3 h 20 min

Gwinganna turmeric & coconut chicken with green beans

1 h

Lamb and fennel ragu

4 h 35 min

Chicken picadillo cups

40 min

Lamb rack with roasted ratatouille, garlic green beans and potato gratin

1 h 45 min

Ricotta gnocchi

2 h

Surf and turf with pink peppercorn sauce (TM6)

45 min

Scotch eggs

50 min

Black bean spaghetti bolognese (gut health)

45 min

Peruvian roast chicken with green sauce and avocado salad (MEATER+®)

10 h 30 min

Show all