Lamb & Kumara Salad with Mint Yoghurt
A recipe from New Zealand.
🇳🇿 New ZealandsaladlambkumaramintyoghurthighProteinwarmsummerclassicNZ
Nutrition (per serving)
460Calories
38 gProtein
38 gCarbs
20 gFat
8 gSugar
650 mgSalt
Ingredients
- 400 g Leftover roast lamb (sliced)
- 800 g Kumara (cubed & roasted)
- 150 g Mixed salad leaves
- 200 g Greek yoghurt
- 1/4 cup Fresh mint (chopped)
- from 1 lemon Lemon juice
- 2 tbsp Olive oil
Method
- Roast kumara cubes at 200°C 25 min until golden (or use leftovers).
- Mix yoghurt, mint, lemon juice and a pinch salt for dressing.
- Toss warm kumara, lamb slices and salad leaves in a bowl.
- Drizzle with mint yoghurt dressing and serve – fresh, protein-packed NZ lamb & kumara salad.
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