Spring into the new season with this charred pea, asparagus, cauliflower and lamb salad.

Prep Time : 0:15 | Cook Time : 0:15 | Total Time : 0:30 | Serving : 4 person.

Ingredients

• 4 Coles Australian Lamb Leg Steaks

• 100g sugar snap peas, trimmed

• 1 bunch asparagus, trimmed, halved

• 400g cauliflower, cut into small florets, florets halved

• 2 carrots, cut into ribbons

• 60g baby rocket leaves

• 2 cooked baby beetroot, drained, thinly sliced

• 400g can lentils, rinsed, drained

• 2 tablespoons red wine vinegar

• 2 tablespoons extra virgin olive oil

• 80g fetta, crumbled

Method

• Step 1

  Heat a lightly greased barbecue grill or chargrill on medium-high. Season lamb. Cook, in batches, for 2 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Slice lamb.

• Step 2

  Meanwhile, cook sugar snap peas, asparagus and cauliflower on grill for 3-4 mins until charred and just tender. Transfer to a plate. Set aside for 5 mins to cool.

• Step 3

  Place lamb, sugar snap peas, asparagus and cauliflower in a large bowl with carrot, rocket beetroot, lentils, vinegar and oil. Season. Toss gently to combine. Serve salad sprinkled with fetta.