Carb-Conscious Lamb Cos Salad

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs red onion
• 1pcs cos lettuce
• 20g roasted peanuts
• 1clove garlic
• 300g lamb mince
• 10g kofta seasoning
• 10g smoky barbecue seasoning
• 19ml olive oil
• 23ml balsamic vinegar
• 5ml honey

Method

1. Step 1 — Prep ingredients
   Coarsely grate the carrot. Coarsely grate half the onion (see Make it yours), then thinly slice the remaining half. Trim the lettuce and coarsely chop the leaves (see Make it yours). Coarsely chop the peanuts. Crush ½ garlic clove*.
2. Step 2 — Brown lamb
   Heat 1 tsp olive oil in a medium frypan over high heat. Cook the lamb mince and half the kofta seasoning*, breaking up the lumps with a spoon, for 3-4 mins until browned. Remove from the pan, reserving the oil in the pan.
3. Step 3 — Soften carrot and onion
   Return the pan to medium heat. Add the carrot, sliced onion and half the barbecue seasoning* and cook, stirring, for 2-3 mins until softened. Remove the pan from the heat.
4. Step 4 — Make dressing
   Combine the grated onion, garlic, 1½ tbs balsamic vinegar, 1 tbs olive oil and 1 tsp honey in a bowl. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Divide the lettuce among bowls, top with the lamb, smoky carrot mixture and peanuts. Drizzle with the onion dressing and enjoy!
6. Step 6 — Make it yours
   The grated onion is used raw in the dressing. If preferred, you can slice all the onion and cook it with the carrot in Step 3. ~ We've chopped the lettuce leaves to serve as a salad, but you might like to leave them whole and fill with the lamb and carrot mixture. Simply drizzle with the onion dressing, fold up and get a little messy with your hands!

Allergens

Sulfit, Peanut