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Indian Lamb Salad Roll

 Indian Lamb Salad Roll


2 tbs low fat natural yoghurt

2 tbs mayonnaise

2 tsp fruit chutney

1 tsp curry powder

1 large Lebanese cucumber

1 large carrot, grated

1/4 cup fresh mint leaves

4 wholegrain bread rolls, halved

4 baby Cos lettuce leaves

200g (about 8 thin slices) lean roast lamb, trimmed of fat


  1. To make the curry mayonnaise, combine yoghurt, mayonnaise, chutney and curry powder in a small bowl.
  2. Using a vegetable peeler, slice the cucumber lengthways into long thin ribbons.
  3. Combine carrot and mint leaves.
  4. Spread the base and top of each roll with curry mayonnaise.
  5. Top bases with lettuce, lamb, cucumber, carrot and mint leaves. Replace roll tops.

Recipe can be prepared several hours ahead. Wrap filled rolls in greaseproof paper or plastic wrap and keep refrigerated until required.

Tip: Substitute lamb with lean roast beef or chicken, if preferred.

Nutrients Per Serve

Energy 1462kJ
Total Fat 7.1g
Saturated Fat 2.2g
Monounsaturated Fat >2.4g
Polyunsaturated Fat >1.6g
Protein 22.6g
Carbohydrate 44.7g
Fibre >5.6mg
Sodium 619mg
Serves 4
Preparation Time 15 minutes
Cooking Time

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