Chargrilled spring lamb salad

Cooking Salads Chargrilled spring lamb salad

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

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  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.
  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.
  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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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 tbsp red wine vinegar
2 tbsp extra virgin olive oil
80g fetta, crumbled

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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