Chargrilled spring lamb salad

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

Recipe «Chargrilled spring lamb salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.