Broccoli with garlic & lemon
Liven up your greens using fresh citrus and punchy garlic – a healthy accompaniment for a family meal or when entertaining
Griddled lamb with wild rice salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 250g basmati & wild rice
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 garlic clovecrushed
- ½ tsp ground cumin
- 75g whole almonds
- 4 ripe tomatoesdiced
- 100g mixed black and green olivesmarinated in garlic and oil (see tip), halved
- handful flat-leaf parsleychopped
- 4 lamb cutlets
Nutrition: per serving
- kcal634
- fat34g
- saturates8g
- carbs49g
- sugars4g
- fibre3g
- protein31g
- salt1.3g
Method
step 1
Cook the rice in boiling salted water following pack instructions. Drain and immediately run under cold water until the rice is completely cold.
step 2
Meanwhile, put the oil, vinegar, garlic and cumin in a screw-top jar. Season generously and shake well to mix. Toast the almonds in a small frying pan, stirring, for 1-2 mins. Cool, then roughly chop.
step 3
Mix the rice with the almonds, tomatoes, olives and parsley. Heat a griddle pan and season the lamb well. When the pan is hot, cook the lamb, turning occasionally, for 7-8 mins. Remove from the pan, cover with foil and leave to rest for 2 mins.
step 4
Pour the dressing over the rice salad and mix well. Top with the lamb cutlets and serve.
