If you’re looking for a high protein meal idea to support your OPTIFAST diet plan, this lamb and spinach salad recipe is perfect to satisfy your cravings.
As lamb has a high protein content, this recipe makes the perfect choice for lunch or dinner when you’re following an OPTIFAST diet plan, combining delicious, conventional foods with OPTIFAST meal replacement products.
Thanks to the combination of protein, fibre, and healthy carbs, this lamb and spinach salad recipe will help you feel fuller for longer, while also providing you with essential nutrients and vitamins to support your weight loss journey.
Lamb and Spinach Salad
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- 500 g sweet potato, diced
- 300 g lamb fillet
- 125 g spinach leaves
- 4 whole baby beets, halved
- 1 small red onion, cut into thin wedges
- 2 tablespoon lemon juice
- One pinch of freshly ground black pepper
- One pinch of smoked paprika
- 1 teaspoon Dijon mustard
Preheat the oven to 180°C.
Dice the sweet potatoes, place them on an oven tray and cook them for 15-20 minutes until they’re soft and slightly brown.
Thinly slice the red onions and the baby beets and set aside.
Meanwhile, spray a non-stick frying pan with oil and heat.
Once hot, add your lamb fillet and cook for 5 minutes on each side.
Transfer to a plate, cover loosely with foil and let it rest for 5 minutes, then cut into thin slices.
In a small bowl, combine lemon juice with Dijon MUSTARD, salt, pepper and smoked paprika and set aside.
Toss the spinach leaves, beetroot, onion, and sweet potatoes with the dressing.
Arrange on serving plates, and top with the sliced lamb and dressing.
Amount per serving
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