Barbecued butternut and lamb salad

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

Fire up the BBQ to create this high-protein, Middle-Eastern flavoured lamb and feta salad for two.

Serves: 2

Time to make: 30 mins

Ingredients

More weights & measures

200g butternut squash, in 1cm slices
1 red capsicum, seeds removed and cut in 2cm chunks
spray oil
2 teaspoons smoked paprika
250g lamb leg steaks
1 tablespoon pomegranate molasses (see tip)
2 teaspoons sesame oil
juice of 1 lemon
3 cups baby spinach or rocketarugulaX
50g crumbled feta

Instructions

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Preheat barbecue grill to medium-high. Spray butternut and capsicum with oil, sprinkle with smoked paprika and cook on the grill until tender (about 8-10 minutes). Alternatively, roast veges in a hot oven until tender.
Cook lamb steaks on the grill until medium-rare (about 2 minutes each side). Remove from heat and set aside to rest for 5 minutes. Slice thinly.
In a large bowl, combine pomegranate molasses, sesame oil and lemon juice. Add roasted vegetables, lamb and rocket. Mix gently to combine.
To serve, divide salad between 2 plates, drizzled with any meat juices and with feta sprinkled over.

Variations

Make it gluten free: Check paprika is gluten free.

HFG tip

Find pomegranate molasses at specialty grocery stores.

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Nutrition Info (per serve)

Calories 411 cal

Kilojoules 1720 kJ

Protein 35 g

Total fat 20 g

Saturated fat 6 g

Carbohydrates 20 g

Sugar 15 g

Dietary fibre 5 g

Sodium 440 mg

Calcium 250 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.