Ingredients
Directions
A lamb salad that is full of flavour and goodness. It is simple to prepare and can be made in large proportions to take to a bbq or as a dinner party dish.
In a small bowl, combine the oil, garlic and cumin. Season with salt and pepper.
Rub the lamb with the spice mix.
Heat a chargrill pan over a medium-high heat.
Add the lamb and cook, for 2-3 minutes each side for medium rare or until cooked to your liking.
Transfer to a plate and cover with foil. Set aside to rest for 5 minutes before slicing.
Meanwhile, cook the beans in a saucepan of boiling water for 2-3 minutes or until just tender. Drain and refresh under cold water.
Lightly spray the corn and cherry tomatoes with oil and season with salt and pepper.
Add the corn to the char-grill and cook for 7-10 minutes or until it blackens slightly. Cut either side of the core to remove the kernels.
Add the tomatoes to the char-grill and cook for 5 minutes or until they soften slightly.
In a large bowl, combine the lamb, corn, beans, tomatoes and rocket.
Serve with lemon wedges.
This salad is equally delicious with rare beef eye fillet or chicken!
4 servings
- Amount per serving
- Calories170
- % Daily Value *
- Total Fat 13g17%
- Saturated Fat 3g15%
- Cholesterol 80mg27%
- Sodium 86.41mg4%
- Total Carbohydrate 11g4%
- Dietary Fiber 7g25%
- Protein 32g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
A lamb salad that is full of flavour and goodness. It is simple to prepare and can be made in large proportions to take to a bbq or as a dinner party dish.
In a small bowl, combine the oil, garlic and cumin. Season with salt and pepper.
Rub the lamb with the spice mix.
Heat a chargrill pan over a medium-high heat.
Add the lamb and cook, for 2-3 minutes each side for medium rare or until cooked to your liking.
Transfer to a plate and cover with foil. Set aside to rest for 5 minutes before slicing.
Meanwhile, cook the beans in a saucepan of boiling water for 2-3 minutes or until just tender. Drain and refresh under cold water.
Lightly spray the corn and cherry tomatoes with oil and season with salt and pepper.
Add the corn to the char-grill and cook for 7-10 minutes or until it blackens slightly. Cut either side of the core to remove the kernels.
Add the tomatoes to the char-grill and cook for 5 minutes or until they soften slightly.
In a large bowl, combine the lamb, corn, beans, tomatoes and rocket.
Serve with lemon wedges.
This salad is equally delicious with rare beef eye fillet or chicken!
Done