Nutrition Information
Per Serve
Energy: 3142kJ/752 Cals (36%)
Protein: 53g (106%)
Fat: 43g (61%)
Sat fat: 14g (58%)
Carb: 35g (11%)
Sugar: 5g (6%)
Fibre: 8g (27%)
Sodium: 858mg (43%)
This easy rice salad is served with tender BBQ lamb. It's a great recipe to keep up your sleeve for busy weeknights.
4
5m
25m
Heat a barbecue grill or chargrill on medium. Spray the lamb with olive oil spray. Cook on the grill for 10-12 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Meanwhile, heat the rice following packet directions. Transfer to a large heatproof bowl and set aside for 5 mins to cool. Add the tomato and cucumber. Season and gently fold to combine.
Thinly slice the lamb. Divide the rice mixture evenly among serving bowls. Top with the lamb. Drizzle with dressing. Season to serve.
Energy: 3142kJ/752 Cals (36%)
Protein: 53g (106%)
Fat: 43g (61%)
Sat fat: 14g (58%)
Carb: 35g (11%)
Sugar: 5g (6%)
Fibre: 8g (27%)
Sodium: 858mg (43%)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
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