With Lebanese eggplant, spinach, parsley and freekeh
1. Sear lamb fillet on the grill until coloured on all sides
2. Cook lamb for 10-15 mins, cover and rest
3. Grill eggplant on char-grill plate until cooked, put aside
4. Chop parsley and mix with lemon rind and juice through the Freekeh
5. Make dressing by whisking yoghurt, ground cumin and honey
Just before service slice lamb. Layer platter with spinach, eggplant, freekeh and lamb (2 layers). Drizzle with dressing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (259g) | ||
Recipe Makes: 40 Servings | ||
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Calories: 695 | ||
Calories from Fat: 531 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59g | 79 % | |
Saturated Fat 29.5g | 147 % | |
Monounsaturated Fat 21.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 532.5mg | 164 % | |
Sodium 148.8mg | 5 % | |
Potassium 742.7mg | 20 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.1g | ||
Protein 37.6g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 695
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