Chargrilled spring lamb salad
recipe

Enjoyable Chargrilled spring lamb salad Recipe

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

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