Barbecued lamb and pumpkin salad
Please log in to save or rate.
Time to make:
$6.80 per serve
(at time of publication)
Full ingredients list:
400g butternut pumpkin, cut into 1cm slices
2 medium red capsicums, cut into 2cm pieces
2 teaspoons smoked paprika
500g lean lamb leg steaks
2 tablespoons maple syrup
3 teaspoons sesame oil
juice of 1 lemon
6 cups baby rocket
80g reduced-fat feta, crumbled
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat barbecue hotplate to medium-high. Spray the pumpkin and capsicum with olive oil and sprinkle with smoked paprika. Cook vegies for 8–10 minutes.
Step 2Barbecue the lamb steaks for 2–3 minutes each side, or until done to your liking. Remove from heat and set aside to rest for 5 minutes. Slice thinly.
Step 3Combine the maple syrup, sesame oil and lemon juice in a large bowl. Add the roasted vegetables, lamb and rocket. Toss the salad gently.
Step 4Divide the lamb salad among four serving plates; top salad with crumbled feta and serve.
About this recipe
First published: May 2018