Grilled lamb and peach salad with maple dressing

Take your salad to the next level and drizzle grilled lamb, peach, bocconcini and fresh mint with a sweet maple dressing.

Recipe «Grilled lamb and peach salad with maple dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 4 peaches, stoned, cut into wedges, 1 tbsp barbecue seasoning, 1/4 cup olive oil, 12 Coles Australian Lamb Cutlets, 120g pkt Coles Brand Australian Baby Spinach , 12 cherry bocconcini, torn, 1 small red onion, cut into thin wedges, 1 cup mint leaves , 1 tbsp pure maple syrup, 1 tbsp red wine vinegar, Sliced sourdough, to serve.

Ingredients:

• 4 peaches, stoned, cut into wedges 
• 1 tbsp barbecue seasoning 
• 1/4 cup olive oil 
• 12 Coles Australian Lamb Cutlets 
• 120g pkt Coles Brand Australian Baby Spinach 
• 12 cherry bocconcini, torn 
• 1 small red onion, cut into thin wedges 
• 1 cup mint leaves 
• 1 tbsp pure maple syrup 
• 1 tbsp red wine vinegar 
• Sliced sourdough, to serve 

Instructions

1. Heat a barbecue grill or chargrill on medium-high. Cook the peach for 2 mins each side or until charred. Transfer to a plate.
2. Meanwhile, combine the barbecue seasoning and 2 tablespoons of oil in a large bowl. Add the lamb and turn to coat.
3. Cook the lamb on the barbecue grill for 2 mins each side or until cooked to your liking. Cover and set aside for 5 mins to rest.
4. Divide the spinach leaves among serving plates. Top with the peach, bocconcini, onion, mint and lamb. Whisk the maple syrup, vinegar and remaining oil in a small bowl. Drizzle over the salad. Serve with the sliced bread.