recipes

Starters

Roast lamb with a kiwifruit, spinach and watercress salad and an herby yoghurt sauce

A recipe for the whole family. This healthy starter has a refreshing, exotic touch thanks to the two varieties of Zespri kiwifruit and the yoghurt.

Recipe rich in fibre with high vitamin C content. A good source of potassium and a natural source of folate.

Serves 4
Cooks in 50 min.
Difficulty
Recipe appropriate for
Coeliac
Nutrition per serving
Calories25713%
Fat16.93g24%
Saturates7g35%
Protein17.34g35%
Carbs8.8g3%
Sugar7.75g9%
Fibre3.5g12%
Folate38μg10%
Potassium762.25mg27%
Vitamin C38mg51%
Of an adult’s reference intake
Ingredients Method

Ingredients

  • 400 g leg of lamb
  • 1 Zespri Green kiwifruit
  • 1 Zespri SunGold kiwifruit
  • 100 g baby leaf spinach, washed and patted dry
  • 50 g fresh watercress, washed and patted dry
  • 200 g mushrooms
  • 1 tablespoon sunflower seeds
  • 1 garlic
  • 2 tablespoons olive oil

 For the yoghurt sauce:

  • 125 g plain yoghurt
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped mint
  • ½ teaspoon of turmeric
  • Salt
  • Pepper

Method

  1. Preheat the oven to 200º C.
  2. Put the leg of lamb on a baking tray and using the point of a sharp knife, create some deep slots in the skin. Insert thin strips of garlic into the slots. Season and drizzle with a little oil.
  3. Bake for 35-40 minutes. Add the mushrooms to the juices in the pan, 15 minutes before the end. Set aside and keep warm
  4. For the sauce: combine all the ingredients in a bowl and whisk them together with a fork.
  5. Peel and slice the Zespri kiwifruit and arrange on a serving dish with the spinach leaves and watercress. Add sliced lamb, mushrooms and a little of the cooking juices.
  6. Top with the yoghurt sauce and finish with sunflower seeds.

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