Grilled lamb salad

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Delivering 5½ of your 5-a-day, this delicious, high in iron, barbeque dish will easily become a favourite in your family too!

Serves: 4

Time to make: 20 mins , plus 2 hrs marinating

Ingredients

More weights & measures

8 (600g) lamb leg slices or chops
2 tablespoons MasterFoods Piri Piri seasoning
½ head cauliflower, sliced in thin wedges
½ head broccoli, cut in small florets
2 corn sweetcornXcobs, cut in 2-inch rounds
1 red onion, peeled, cut widthways in 4 rounds
spray oil
1 cos lettuce, bottom trimmed, leaves left whole, washed
½ cup roughly chopped toasted peanuts
handful basil leaves
250g punnet cherry tomatoes, halved
4 tablespoons light balsamic vinaigrette (we used Paul Newman’s Own)

Instructions

1 Place lamb in seasoning in a large dish and turn to coat. Marinate for 2 hours or overnight.

2 Spray grill pan or barbecue with oil and heat until hot. Add cauliflower, broccoli, corn cobs and red onion. Cook until grill lines appear, then remove from pan and set aside.

3 Grill lamb in pan for 4 minutes, then flip and grill for a further 1-2 minutes, until cooked to preference. Remove from pan and rest for 5 minutes.

4 In a large bowl combine grilled vegetables, lettuce, peanuts, basil and tomatoes. Add dressing and toss. Serve lamb with salad mix.

Variations

Make it gluten free: Check seasoning and vinaigrette are gluten free.

Nutrition Info (per serve)

Calories 444cal

Kilojoules 1860kJ

Protein 28g

Total fat 24g

–Saturated fat 7g

Carbohydrates 25g

–Sugars 13g

Dietary fibre 8g

Sodium 800mg

Calcium 280mg

Iron 4mg

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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