• 250ml bottle Eta Caramelised Onion Dressing
  • 400g 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
  • 120g bag mesclun leaves
  • 50g feta, crumbled (optional)

1. Place half the bottle of Eta Caramelised Onion Dressing in a bowl. Add lamb and toss to coat. Set aside.

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.

3. Barbecue marinated lamb over medium heat until just cooked through.

4. Carefully toss the cooked lamb through the vegetables, adding extra Caramelised Onion Dressing to taste. Allow to cool.

5. Serve the salad over mesclun leaves. Scatter crumbled feta on top just before serving if wished. Serve with crusty bread.

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6 Ratings BBQ Lamb and Summer Vegetable Salad

Reviews (6)

alan sweetman's Rating
charmaine jones's Review | Rating

this is so yummy and so easy to do

Ebony Taylor's Review | Rating

made this countless times yummmy everytime x

Jennifer Finan's Review | Rating

This recipe is lovely and easy very tasty.

pranita ram's Rating
Chrissy Hyde's Review | Rating

So yummy !! Such a quick and easy healthy recipe