Lamb and Feta Watermelon Salad

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Lamb and Feta  Watermelon Salad
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
516
calories
Calories

Healthy, because

Even smarter

Nutritional values

The lamb and feta pack this salad with satiating, high-quality protein.

If you don't like or don't have access to lamb, feel free to use grilled skirt steak instead.

1 serving contains
(Percentage of daily recommendation)
Calorie516 cal.(25 %)
Protein48 g(49 %)
Fat34 g(29 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage1 g(3 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.6 mg(30 %)
Vitamin K58.3 μg(97 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.9 mg(82 %)
Niacin20.7 mg(173 %)
Vitamin B₆0.3 mg(21 %)
Folate74 μg(25 %)
Pantothenic acid1.5 mg(25 %)
Biotin2 μg(4 %)
Vitamin B₁₂5.4 μg(180 %)
Vitamin C19 mg(20 %)
Potassium736 mg(18 %)
Calcium152 mg(15 %)
Magnesium67 mg(22 %)
Iron4.1 mg(27 %)
Iodine31 μg(16 %)
Zinc6.2 mg(78 %)
Saturated fatty acids10.7 g
Uric acid378 mg
Cholesterol148 mg
Complete sugar3 g

Ingredients

for
4
for the lamb
28 ozs Rack of lamb
salt
freshly ground peppers
2 Tbsps olive oil
2 garlic cloves
2 sprigs rosemary
for the salad
½ onion (cut into rings)
1 bunch large Arugula
¼ pc Watermelon
3 ozs black Olives (pitted)
5 ozs Feta
4 Tbsps lemon juice
4 Tbsps olive oil
How healthy are the main ingredients?
FetaWatermelonOliveArugulaolive oilolive oil

Preparation steps

1.

Remove the meat from the lamb bones with a sharp knife. Pat the meat dry and season with salt and pepper. Preheat the oven to 175°F. Rinse the rosemary, pat dry, remove the needles from the stems and chop coarsely. Press two cloves of garlic and fry them briefly in a large pan with the olive oil. Add the rack of lamb and sear for about 5 minutes. Sprinkle the lamb with half the rosemary, and place the other half into an ovenproof dish. Place the lamb into the dish and bake on the middle shelf of the oven for about 1 hour.

2.

Rinse the arugula and shake dry. Crumble the cheese and cut the watermelon into bite size pieces. Toss everything together and divide onto plates. Slice the lamb and arrange over the salad. Serve drizzled with lemon juice and olive oil.