Today, I have a special treat for you, a recipe from my latest eBook, Shape Me Salads. I hope you all love it!
Cajun Lamb with Four Bean Salad
Per serve: 380 cals | 18g fat | 36g protein | 16g carbs | 8g fibre
2 tsp. cajun seasoning
400g lamb backstrap
1/2 red onion, finely chopped
Punnet of cherry tomatoes, halved
3 cups baby spinach leaves
2 x cans 4 bean mix, rinsed and drained
Sprinkle of coriander and parsley
1 tbsp. olive oil
1 tbsp. red wine vinegar
1. Rub the seasoning onto the lamb and cook on a heated pan until browned, slice thickly.
2. Place remaining ingredients into a bowl, tossing gently to combine. Serve salad topped with lamb.
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