Sophie Guidolin, best known as the super fit, mum-of-four with a rig that shows no obvious signs of childbearing what-so-ever has shared with Amodrn a recipe from her brand new book, MACROS.
Jam-packed with over 65+ recipes, a 7-day meal plan and extensive exercise glossary, MACROS also includes an entire chapter on the science behind eating in accordance to your macros and micros and how this can fit into any lifestyle.
If you’re new to the world of macros, click here and here to get yourself up to speed and keep scrolling for this deliciously balanced and wholesome salad, straight from the pages of Sophie’s book:
Lamb, pumpkin and hummus salad
Serves 4
low carb | gluten free | dairy free
prep + cook time: 1 hour (+ resting)
nutritional count per serving
22.4g total fat (3.9g SAT FAT)
1938kJ (463 cal)
22.2g carbohydrate
34.5g protein
11.6g fibre
Ingredients
750g jap pumpkin, cut into
2cm wedges with skin on
2 tablespoons extra virgin olive oil
½ teaspoon smoked paprika
500g lamb backstraps
80g wild rocket leaves
½ small red onion (50g), sliced thinly into rounds
150g truss cherry tomatoes, halved
1 lebanese cucumber (130g), sliced thinly into ribbons
Hummus dressing
400g canned chickpeas, rinsed, drained
½ cup lemon juice
2 tablespoons hulled tahini
¼ cup (60ml) water
1 teaspoon ground cumin
½ teaspoon ground coriander
1 clove garlic, crushed
Method
- Preheat oven to 200°C. Line an oven tray with baking paper.
- Place pumpkin, 1 tablespoon of the oil and paprika in a large bowl; toss to coat. Spread evenly over tray; roast for 40 minutes or until tender.
- Meanwhile, season lamb. Heat the remaining oil in a large frying pan over high heat; cook lamb for 2 1/2 minutes each side for medium-rare or until to your liking. Remove from the pan; rest loosely covered with foil.
- Make hummus dressing by process all the ingredients until smooth. Season to taste.
- Combine rocket, onion, tomato and cucumber in a large bowl. Add the pumpkin; mix to combine.
- Thinly slice lamb. Divide salad among bowls, then top with lamb and hummus dressing. Sprinkle with extra paprika, if you like.
Recipes extracted from MACROS: A wellness and lifestyle guide to transform your body by Sophie Guidolin, rrp;$49.95 Hardback. www.sophieguidolin.com.au
