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Lamb, Spinach & Ginger Salad

Kick off the week with a zingy salad with fresh ginger, fennel and honey-lime flavours.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4


    •    3 tsps honey
    •    olive oil spray
    •    1 tbsp olive oil
    •    2 tsps Dijon mustard
    •    150g baby spinach leaves
    •    1/2 bunch fresh mint leaves
    •    2 tsps finely grated lime rind
    •    1 tbsp shredded fresh ginger
    •    60ml (1/4 cup) fresh lime juice
    •    400g can salt-reduced chickpeas
    •    40g (1/4 cup) silvered almonds, toasted
    •    1 baby fennel bulb, trimmed, thinly sliced
    •    4 shallots, trimmed, thinly sliced diagonally
    •    2 lamb eye of loin (backstraps), fat trimmed, thinly sliced


  1. Heat a large non-stick frying pan over high heat. Spray with oil. Season the lamb with pepper. Stir-fry for 2 minutes or until browned and cooked to your liking.
  2. Meanwhile, combine the chickpeas, spinach, fennel, mint, ginger, shallot and almonds in a large bowl.
  3. Whisk lime rind, lime juice, honey, oil and mustard in a jug. Season with pepper. Pour over the salad and toss to combine. Divide the salad and lamb among serving plates.

This great family recipe is thanks to Taste Recipes at


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