Barbecued butternut and lamb salad

Ingredients

Serves (1) Serves (2) — default Serves (4) Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 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

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Instructions

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1. 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.
2. 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.
3. In a large bowl, combine pomegranate molasses, sesame oil and lemon juice. Add roasted vegetables, lamb and rocket. Mix gently to combine.
4. 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.

This recipe is from our Weeknight meal planner feature – everything you need for four nights of delicious, nutritionist-approved meals for two, for under $84. Just grab your shopping list and get dinner done!

Nutrition info (per serve)

Calories 411 cal

Kilojoules 1720 kJ

Total fat 20 g

Saturated fat 6 g

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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.

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First published: Feb 2018

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