Barbecued lamb and watercress salad

Cooking Salads Barbecued lamb and watercress salad

Peppery watercress is a wonderful accompaniment to these low-fat barbecued lamb steaks.

Lables: High fibre Low fat Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Preheat a barbecue plate and grill on medium heat. Pull back corn husks and remove silk. Pull husk back over corn. Wrap each cob in foil. Place on barbecue plate. Place an upturned roasting pan over corn to cover (or use barbecue hood). Cook, turning occasionally, for 15 minutes or until tender.
  2. Meanwhile, combine watercress, cucumber, beans, onions and mint in a bowl.
  3. Spray both sides lamb with oil. Season with salt and pepper. Barbecue for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Remove corn from barbecue. Remove foil and husk. Cut cobs in half.
  4. Add 1 1/2 tablespoons lemon juice to salad. Season with pepper. Toss gently to combine. Serve lamb with salad, corn and bread.

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4 corn cobs, husks on
1 bunch watercress, leaves picked
1 large Lebanese cucumber, halved lengthways, sliced
400g can white beans, drained, rinsed
3 green onions, thinly sliced
1/4 cup mint leaves, shredded
Olive oil cooking spray
4 x 100g trim lamb leg steaks
1/2 lemon, juiced
8 slices wholegrain bread, to serve

Adv

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