Scallop and Goat Cheese Salad

Serves 4

  • 6 large scallops (180g)
  • 2 tsp olive oil
  • ½ red onion, finely sliced
  • 75g firm goats cheese, chopped
  • 4 cups cos lettuce


  • 2 Tbs lemon juice
  • 100g plain yoghurt
  • 1 tsp seeded mustard
  • 1 clove garlic, crushed

Add oil to a heated pan and cook scallops until browned on both sides and cooked as desired. Divide the lettuce, onion and goats cheese onto 2 plates, add the cooked scallops. Combine lemon juice, yoghurt, mustard and garlic together and drizzle over the salads.

Each serving:
Protein: 24g
Carbohydrate: 5.7g
Oil: 5ml