Moroccan lamb and carrot salad

2 carrots, thinly sliced

1 red onion, cut into thin wedges

2 tbsp Moroccan seasoning

500g lamb fillet, cut into 3 cm slices

1 tbsp olive oil

1/2 cup fat-reduced natural yoghurt

2 tbsp roughly chopped coriander

1 Lebanese cucumber, coarsely grated

2 tbsp pine nuts, lightly toasted

100g baby spinach leaves

punnet cherry tomatoes, halved

Quick and Tasty... Healthy too!

Moroccan Lamb & Carrot Salad

wholemeal pita bread to serve

Combine the carrot, onion, seasoning, lamb and oil in a large bowl. Set aside for 10 minutes so the flavours develop. Heat some olive oil in a large frying pan over medium heat. Add the lamb mixture and cook for 8 to 10 minutes or until the lamb is golden and cooked to your liking. Transfer to a large bowl and set aside to cool slightly.

Spoon the yoghurt into a small bowl, add the coriander and cucumber, and mix well. Add the pine nuts, spinach and tomatoes to the lamb and toss to combine. Serve with the

cucumber yoghurt and pita bread.

Serves 4

This recipes is from The CSIRO Wellbeing Plan for Kids (Penguin $34.95). This practical book is packed with great advice for raising healthy kids, with over 100 recipes for delicious, nutritious meals the whole family can enjoy. Available from all good bookstores.

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