Chargrilled spring lamb salad

Chargrilled spring lamb salad


Chargrilled spring lamb salad

The ingredient of Chargrilled spring lamb salad

  1. 4 Coles Australian Lamb Leg Steaks
  2. 100g sugar snap peas, trimmed
  3. 1 bunch asparagus, trimmed, halved
  4. 400g cauliflower, reduce into small florets, florets halved
  5. 2 carrots, reduce into ribbons
  6. 60g toddler rocket leaves
  7. 2 cooked baby beetroot, drained, thinly sliced
  8. 400g can lentils, rinsed, tired
  9. 2 tablespoons crimson wine vinegar
  10. 2 tablespoons greater virgin olive oil
  11. 80g fetta, crumbled

The instruction how to make Chargrilled spring lamb salad

  1. Heat a gently greased fish fry grill or chargrill on medium-high. Season lamb. Cook, in batches, for two minutes every facet or till cooked in your liking. Transfer to a plate and cover with foil. Set aside for five mins to rest. Slice lamb.
  2. Meanwhile, prepare dinner sugar snap peas, asparagus and cauliflower on grill for 3-4 minutes until charred and simply gentle. Transfer to a plate. Set apart for five minutes to chill.
  3. Place lamb, sugar snap peas, asparagus and cauliflower in a large bowl with carrot, rocket beetroot, lentils, vinegar and oil. Season. Toss lightly to mix. Serve salad sprinkled with fetta.

Nutritions of Chargrilled spring lamb salad



You may also like