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Roast lamb salad sandwich

Roast lamb salad sandwich
Lunch

Low Gi Recipe Logo

SERVES:
4
DIFFICULTY:
Easy
PREP TIME:
10 minutes
COOK TIME:

Ingredients

  • 3 tbsp Greek yoghurt
  • 1 tsp lemon juice
  • 1 cup shredded cabbage (we used red and green)
  • 1 cup carrot grated
  • 2 tsp sesame seeds, toasted
  • 8 slices Low GI multigrain sourdough bread
  • 6 tbs 120g hummus
  • 4 cos lettuce leaves
  • 400 g cooked sliced roast lamb
  • 2 tbs basil pesto
  • Small basil leaves & lemon wedges, to serve
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Method

  • Combine yoghurt and lemon in a bowl. Add cabbage, carrot and sesame seeds. Toss gently to coat.
  • Spread each slice bread with 3 teaspoons hummus. Top with lettuce, cabbage salad (1/2 cup/60g) and lamb.
  • Spoon over pesto, season with pepper. Sprinkle with basil leaves. Serve with lemon wedges.

Notes

TIPS
  • If you have leftover roast vegetables, roughly chop them and place on sandwich instead of cabbage salad.
  • Chop any leftover lamb and vegetables and pile onto a wrap spread with hummus or eggplant dip or beetroot dip. Top with rocket or baby spinach. Delicious as is or toasted in a sandwich press.
 
Recipe supplied by the MLA.

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