Fit_Well_October_2017

YOU WILL NEED
» 4tbsp basil-infused rapeseed oil
» 3tbsp red wine vinegar
» 1 garlic clove, crushed
» 8 lamb cutlets
» 1tsp steak seasoning
» 1 red pepper, cut into chunks
» 400g can cannellini beans
» 125g mixed olives
» 1tbsp chopped fresh mint, plus

extra leaves, to garnish

» 60g watercress, rocket and spinach

» Lemon wedges, to serve

WHAT TO DO

1

Mix together the oil, vinegar and

garlic, and season. Tip half the

dressing into a shallow dish. Add

the cutlets, sprinkle over the steak

seasoning and turn to coat.

2

Heat a grill or barbecue, add the

cutlets and red pepper, and cook

for 8-10 mins until the lamb is

cooked to your liking.

3

Mix remaining dressing with the

beans, olives and grilled peppers.

Sprinkle over chopped mint. Serve

with the watercress, rocket and spinach

salad, mint leaves and lemon wedges.

#Insta Slim

7 delicious dinners, all under 450 cals!

Herby lamb with bean salad

proteinHigh

1

High

fibre

447 calories

27g fat (6.5g sat)

12g carbs

Prep time 10 mins

Cook time 10 mins

Serves 4