Lamb and mushroom risoni salad
Just six ingredients is all you need for this speedy, budget-friendly dinner.
|
0:30
To Prep |
0:25
To Cook |
6
INGREDIENTS |
EASY
DIFFICULTY |
4
SERVINGS |
5
AVG RATING (3 Members) |
recipe
To my cookbook
- Ingredients
- Nutrition
|
Energy 1789kJ |
Fat saturated 2.60g |
|
Fat Total 10.40g |
Carbohydrate sugars g |
|
Carbohydrate Total 43.20g |
Dietary Fibre 3.90g |
|
Protein 38.00g |
Cholesterol 73.00mg |
|
Sodium 285.00mg |
All nutrition values are per serve.
- Method
- Notes
-
Step 1
Combine mushroom and 1/4 cup vinaigrette in a large bowl. Cover. Set aside for 30 minutes or until tender.
-
Step 2
Meanwhile, cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain.
-
Step 3
Preheat a greased barbecue plate or chargrill over medium-high heat. Cook steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Stand, covered, for 5 minutes.
-
Step 4
Thinly slice lamb. Add lamb, pasta, spinach and capsicum to mushroom mixture. Toss to combine. Serve.
Variation: You could use baby rocket instead of baby spinach (without shredding).
Budget tip: Use cup mushrooms instead of button mushrooms and save around $2.08 in total.
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