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Chargrilled spring lamb salad
Chargrilled spring lamb salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate your spring with a vibrant charred vegetable and succulent lamb salad.
Ingredients:
  • 4 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
  • 36.40 gm extra virgin olive oil
  • 80g fetta, crumbled
Instructions:
  • Preheat a greased barbecue grill or chargrill over medium-high heat. Season the lamb and cook in batches for 2 minutes on each side or until cooked to your preference. Transfer to a plate, cover with foil, and let it rest for 5 minutes before slicing.
  • Grill sugar snap peas, asparagus, and cauliflower for 3-4 mins until charred and tender. Transfer to a plate and let them cool for 5 mins.
  • Combine lamb, sugar snap peas, asparagus, cauliflower, carrot, rocket, beetroot, lentils, vinegar, and oil in a large bowl. Season with salt and pepper, then gently toss to mix everything together. Sprinkle with fetta before serving.

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