Greek lamb bowl
Zesty, lightly salted lamb meat with a fresh salad and a scoop of hummus is a typical Greek meal. We’ve recreated this meal in the form of an easy-to-assemble fresh bowl you can enjoy at home or as an on-the- go lunch!
Click here for the downloadable recipe.
INGREDIENTS
Lamb
Chickpeas*, canned, 1/2 cup, drained and spiced with 1 teaspoon of cumin
Mediterranean cucumber, chopped, ½ a small cucumber/ 1 cup
Cherry tomatoes, 1 cup
Eggplant, cut into strips and roasted, ½ a medium sized Eggplant
Feta cheese, one wheel
Olives, 25g/ 6 olives
2 Shoulder chops/ Chump chops, grilled medium well, cut into strips
Olive oil
Cumin
Paprika
Lemon juice
*Dietitians suggest that when using pulses/ legumes as part of a weight loss diet one must
regard 1/2 cup/ 100g as ½ a protein portion and ½ a carbohydrate portion.
METHOD
Slice the eggplant into thin slices, cover with salt and let it stand for 30 minutes or until droplets has formed all over the slices (this removes the bitter juices).
Rinse off all the salt and fluids, dry the eggplant slices with a paper towel and sprinkle it with some olive oil and paprika
Grill the eggplant slices in the oven or in a pan
Drain all the fluids from the chickpeas, spice with a teaspoon of cumin and salt to taste
Grill the lamb chops over high heat in a griddle pan or on the braai for 3 minutes on a side (medium well), sprinkle with some salt, pepper and lemon juice and let it rest for a minute before you cut it into strips.
Combine all the ingredients in two separate bowls for a balanced lunch, post-workout meal or light dinner.
