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Mediterranean chargrilled lamb salad
Mediterranean chargrilled lamb salad
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Ingredients:
  • 55g (1/3 cup) pine nuts
  • 500g extra-trim lamb fillets
  • Salt & ground black pepper, to taste
  • 2 medium zucchini, cut lengthways into quarters
  • 1 large red capsicum, quartered, deseeded, cut into thin strips
  • 1 bunch rocket, ends trimmed
  • 50g parmesan, shaved
  • Crusty bread, to serve
  • 60mls (1/4 cup) olive oil
  • 125.00 ml fresh basil leaves
  • 20.00 ml balsamic vinegar
  • 14.40 gm honey
  • 1 garlic clove
Instructions:
  • In a small frying pan over medium heat, toast the pine nuts by shaking occasionally for 3-5 minutes until they turn golden. Remove from the pan and set aside on a small plate.
  • For the dressing, combine oil, basil, vinegar, honey, garlic, salt, and pepper in a food processor. Blend until smooth and transfer to a small bowl. Set aside.
  • Preheat a chargrill with a light coating of oil on high heat. Season lamb fillets with salt and pepper, then lightly brush with the rest of the oil. Grill the lamb for 4 minutes on each side for medium doneness. Rest the lamb on a plate, loosely covered with foil, before serving.
  • Grill half of the zucchini and half of the capsicum until slightly charred, about 2-3 minutes each side. Transfer to a large bowl and cover with foil to keep warm. Repeat with the rest of the zucchini and capsicum.
  • Slice the lamb fillets thinly against the grain and combine with the chargrilled vegetables. Toss in pine nuts, rocket, Parmesan, and dressing, mixing well. Serve right away with crusty bread.

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