Warm Lamb and Artichoke Salad

Makes 4 cups

Oil spray
350g lamb, trimmed of fat, thinly sliced
½ zucchini, sliced
½ cup cherry tomatoes, halved
1 cup cooked chickpeas
1 cup canned artichokes, drained and thinly sliced

Marinade
¼ cup red wine vinegar
½ tablespoon shredded fresh oregano leaves or 1 teaspoon dried oregano
1 teaspoon lemon zest
1 clove garlic, crushed
½ – 1 tsp of ground cumin (to taste)

Yoghurt Dressing
½ cup low fat natural yoghurt
1 clove garlic, crushed
½ teaspoon ground cumin
½ teaspoon dried oregano
1 teaspoon lemon zest
Tabasco sauce (to taste)
Freshly ground black pepper

Combine marinade ingredients in a small jar. Shake well to combine and pour over meat. Refrigerate to marinate for at least 30 minutes. Combine dressing ingredients and mix well, then refrigerate until salad is ready to serve. Preheat BBQ, frying pan or grill pan that has been sprayed with oil. Add zucchini and cook for a couple of minutes each side or until it starts to soften. Set aside. Ensure pan is hot and add lamb in batches. Do not overcrowd if using a pan as meat may ‘stew’. Cook slices quickly, turning part way through until coked to your liking. (Do not overcook or lamb will become tough.) Combine lamb, zucchini, cherry tomatoes, chickpeas and artichokes. Toss and dollop with dressing to serve.

Nutrition Information (per cup): energy 970kJ, protein 24.5g, fat 8.5g, saturated fat 3g, carbohydrate 10g, fibre 4.5g.

Tip: Artichokes can be quite fibrous. They need to be chewed very well, particularly for those with a gastric band. If you find them difficult to tolerate, blend into the dressing rather than adding to the salad.

Happy cooking! But before you go, please grab one of our FREE Weight Loss Surgery Toolkits.

If you are new to weight loss surgery our Getting Started Toolkit is for you. Simply click here to sign up for your copy.

If you had weight loss surgery some time ago, or need help to get back on track, our Reboot toolkit may be just the thing. Click here and we will be sure to get a copy on the way to you.

Hi! We are Justine and Sally. Working with over a thousand people each year preparing for, undergoing, or who have had weight loss surgery, we are here to support you.

FEATURED BLOG POSTS

Post Surgery Portions

Post Surgery Portions

Portion sizes following weight loss surgery – internal cues or external rules? What is best for me?

LATEST RECIPES

Slow Roasted Tomatoes

Slow Roasted Tomatoes

The perfect, prepare ahead side dish that is oh so good! I use these super sweet tomatoes as a delicious addition to salads, as a cracker topper with ricotta or cottage cheese or even stirred through some pasta. You don’t need to stress about exact cooking times or...

Veggie Chickpea Fritters with Feta & Dill

Veggie Chickpea Fritters with Feta & Dill

Makes 8 fritters 125g can corn kernels, drained 125g can chickpeas, drained and ‘smashed’ 1 small zucchini, grated ½ cup baby spinach, chopped 80g feta, crumbled 2-3 sprigs of dill, chopped finely 1 egg 1/3 cup besan (chickpea flour) Combine ingredients together. Add...

Moroccan Spiced Mince

Moroccan Spiced Mince

Makes 8 cups 2 teaspoons olive oil 1 brown onion, diced 2 garlic cloves, crushed 500g lean lamb or beef mince 2 - 3 teaspoons Moroccan seasoning 1 tomato, diced 1 carrot, sliced into strips using a potato peeler 2 stalks celery, strings removed, thinly sliced or diced...