Chargrilled spring lamb salad

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.


  • 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


  • 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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