Chargrilled Spring Lamb Salad

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Spring into the new season with this charred pea, asparagus, cauliflower and lamb salad.

The ingredient of Chargrilled Spring Lamb Salad

• 4 coles australian lamb leg steaks
• 100g sugar snap peas trimmed
• 1 bunch asparagus trimmed halved
• 400g cauliflower cut into small florets florets halved
• 2 carrots cut into ribbons
• 60g baby rocket leaves
• 2 cooked baby beetroot drained thinly sliced
• 400g can lentils rinsed drained
• 2 tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• 80g fetta crumbled

The Instruction of chargrilled spring lamb salad

• heat a lightly greased barbecue grill or chargrill on medium high season lamb cook in batches for 2 mins each side or until cooked to your liking transfer to a plate and cover with foil set aside for 5 mins to rest slice lamb
• meanwhile cook sugar snap peas asparagus and cauliflower on grill for 3 4 mins until charred and just tender transfer to a plate set aside for 5 mins to cool
• place lamb sugar snap peas asparagus and cauliflower in a large bowl with carrot rocket beetroot lentils vinegar and oil season toss gently to combine serve salad sprinkled with fetta

Nutritions of Chargrilled Spring Lamb Salad

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