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Barbecue Lamb and Summer Vegetable Salad
Make a meal of this delicious salad. Tender lamb, roasted vegetables and a burst of flavour from the caramelised onion dressing. Just divine!
Makes 4-6
Prep Time 15 minutes
Cook Time 20 minutes
Intermediate
Ingredients
250 ml bottle Eta Caramelised Onion Dressing
400 g lamb stir-fry or lamb leg steaks cut into strips
2 red capsicums, deseeded and cut into pieces
2 yellow capsicums, deseeded and cut into pieces
2 small red onions, peeled and quartered
3 courgettes, sliced
8 cherry tomatoes
120 g bag mesclun leaves
50 g feta, crumbled (optional)
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
1. Place 1/3 of the bottle of Eta Caramelised Onion Dressing in a bowl. Add lamb and toss to coat. Set aside. Step 2
2. Over medium heat barbecue the capsicums, onions, courgettes and tomatoes on an oiled plate. alternatively these can be roasted in a pre-heated 200°C oven until tender. Place in a bowl. Step 3
3. Barbecue marinated lamb over medium heat until just cooked through. Step 4
4. Carefully toss the cooked lamb through the vegetables, adding extra Caramelised Onion Dressing to taste. Allow to cool. Step 5
5. Serve the salad over mesclun leaves. Scatter crumbled feta on top just before serving if wished. Serve with crusty bread. Tips
What do I need?
Select All
1
250 ml bottle Eta Caramelised Onion Dressing
2
400 g lamb stir-fry or lamb leg steaks cut into strips
3
2 red capsicums, deseeded and cut into pieces
4
2 yellow capsicums, deseeded and cut into pieces
5
2 small red onions, peeled and quartered
6
3 courgettes, sliced
7
8 cherry tomatoes
8
120 g bag mesclun leaves
9
50 g feta, crumbled (optional)
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