• low fat 2.11g 2.11%
  • low sat fat 0.88g 0.88%
  • low salt 74.28mg 0.07%
  • low sugar 1.93g 1.93%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Remove lettuce leaves from the head, wash well and dry.
  2. Cut cucumber in half lengthways and slice crossways, 3mm thick. Cut cherry tomatoes in half. Cut olives in half.
  3. Cook lamb fillets in a pan or on the barbecue to medium, around 3-4 minutes.
  4. Cut open the pocket bread and spread 1 tablespoon of eggplant dip on the inside of one side of each.
  5. Mix the lettuce in a bowl with the cucumber, tomato and olives.
  6. Cut the lamb fillets into four chunks and mix with the salad. Fill the pockets and serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
193.93g
100.00g
Energy (kJ)
587.44kJ
302.91kJ
Protein (g)
21.25g
10.96g
Total fat (g)
4.09g
2.11g
- Saturated fat (g)
1.70g
0.88g
- Polyunsaturated fat (g)
0.28g
0.14g
- Monounsaturated fat (g)
1.59g
0.82g
Cholesterol (mg)
65.20mg
33.62mg
Carbohydrate-available (g)
3.77g
1.94g
CarbohydrateSE (g)
3.77g
1.94g
- Sugars (g)
3.75g
1.93g
Water (g)
159.56g
82.28g
Dietary fibre (g)
1.51g
0.78g
Thiamin (mg)
0.14mg
0.07mg
Riboflavin (mg)
0.32mg
0.16mg
Niacin (mg)
6.15mg
3.17mg
Niacin equivalents (mg)
10.79mg
5.57mg
Vitamin C (mg)
9.72mg
5.01mg
Total folate (ug)
11.38ug
5.87ug
Total vitamin A equivalents (ug)
30.22ug
15.58ug
Retinol (ug)
5.16ug
2.66ug
Beta carotene equivalents (ug)
147.87ug
76.25ug
Sodium (mg)
144.05mg
74.28mg
Potassium (mg)
515.59mg
265.86mg
Magnesium (mg)
34.19mg
17.63mg
Calcium (mg)
32.10mg
16.55mg
Phosphorus (mg)
260.33mg
134.24mg
Iron (mg)
2.86mg
1.47mg
Zinc (mg)
3.25mg
1.68mg

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