This is a great lunch or main meal salad, with plenty of flavor, nutrition and substance to it! It's very high protein for a salad, and has adequate carbohydrate amounts for training days.
- 500 g trim lamb fillet
- 1 large packet of English spinach leaves
- 250 g punnet cherry tomatoes
- 1/2 small red onion
- 80 g reduced-fat feta
- 2 ½ tablespoons lemon juice
- 1 cups wholemeal couscous
- 1 cups boiling water
- 1 medium sweet potato
- ¼ cup currants
- 2 teaspoons extra virgin olive oil
- 300 g tin brown lentils, drained and rinsed
- Prepare vegetables (chop sweet potato into 2cm cubes, cut tomatoes in half, cut up an onion into thin wedges)
- Place the couscous in a large bowl and pour boiling water over it. Cover the bowl with cling wrap and leave for 5 minutes. The couscous is done when it is tender and the liquid is absorbed. Fluff up with a fork, and cover with cling wrap to keep warm.
- Place the sweet potato in a microwave dish, cook for 1-2 minutes, until cooked but still with a little firmness.
- Combine currants with lemon juice and olive oil in a bowl and set aside.
- Open the tin of lentils and drain the liquid off.
- Meanwhile, heat a nonstick frying pan and spray with oil. Add the lamb fillet and cook for 5-7 minutes on each side. Transfer to a plate, cover loosely with foil and set aside for 5 minutes, then cut into slices.
- Toss the spinach leaves, tomatoes, onions, warm sweet potato, and currant mixture. Add the couscous, lentils and lamb, and top with crumbled feta.
A cooking class is a great way to give athletes more confidence in the kitchen, teach some cooking skills and educate them a little along the way. See our guide to conducting a cooking class, with example menus which includes this recipe.
- How to Conduct a Cooking Class
- Example Menus for Cooking Classes
- More Athlete Recipes
- Recommended Cookbooks for Athletes
- About the Survival Cookbook series
- Resources for the Sports Dietitian