Honey Chilli Lamb by Olivia Dyer & Bridy Fulvio

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Quick, easy, healthy and full of flavour!


  • 1 gourmet lettuce, washed and sliced
  • 400 g mushrooms, sliced
  • ½ cucumber, sliced
  • ½ cup cherry tomatoes, halved
  • 1 tablespoon Crisco sunflower oil
  • 500 g lamb, sliced
  • ½ red or green capsicum, sliced
  • 1 small red chilli, sliced
  • 4 tablespoons  Pure Harvest Organic honey – click here to visit the Pure Harvest website


  1. Divide lettuce between four plates. Place mushrooms, cucumber and tomatoes on top of each plate of lettuce.
  2. Heat the oil in a fry pan and fry the lamb and capsicum. When cooked add the chilli and honey and simmer for a few minutes, to release the flavours.
  3. Place the lamb on top of each plate of salad and serve.


Toddler Friendly: Use less chilli for a milder flavour.  Serve as finger foods.

Nutritional Analysis

Per serve: fat 13.8 g, saturated fat 4.5 g, protein 31.6 g, carbohydrate 28.0 g, sodium 129 mg, energy 1547 kJ (370 Cal),  Gi high

Low to No AdditivesRecipe taken from Low to No Additives By Olivia Dyer & Bridy Fulvio.

Click here to find out how to purchase this book

Click here to read Olivia & Bridy’s article on Food Additives

Click here to read Olivia & Bridy’s article on Food Additive Effects & Reactions

Click here to read Olivia & Bridy’s A-Z list of Prescribed Food Additive Names




You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.