1 onion

1 clove of garlic

1/2 Tbsp. olive oil

200 g lamb

300 g spring water

10 g clear bouillon cube

125 g whole grain rice

200 g courgette

1.5 beef tomatoes

50 g feta cheese

5 g parsley

2.5 g mint

35 g black olives

75 g yogurt (3.5% fat)

Peel onion, cut into eighths. Peel garlic and chop finely. Sauté both in olive oil. Cut lamb meat into cubes, add, and sauté thoroughly. Add water and bring to a boil. Dissolve bouillon cube dissolve in water and cook for 45 minutes. Then add rice and allow to absorb liquid for 20-25 minutes. Clean courgette, wash, cut into sticks. Cut beef tomatoes into small pieces. Add together with courgettes and heat up. Cut feta cheese into small cubes. Wash one sprig of parsley and mint, finely chop. Drain black olives and gently stir everything in to the rice pan. Serve with yogurt.

Tip: serve with tomato and cucumber salad.

Extra tip*

For higher energy needs, enjoy a fruit salad for dessert.

*(Extra calories for persons with extra high energy requirement (at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week)

Energy 691 kcal | Protein 37.9 g | Carbohydrates 60.1 g | Fibre 4.56 g | Fat 32.5 g