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)
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.
Shop Ingredients online
Place half the bottle of Eta Caramelised Onion Dressing in a bowl. Add lamb and toss to coat. Set aside.
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.
Barbecue marinated lamb over medium heat until just cooked through.
Carefully toss the cooked lamb through the vegetables, adding extra Caramelised Onion Dressing to taste. Allow to cool.
Serve the salad over mesclun leaves. Scatter crumbled feta on top just before serving if wished. Serve with crusty bread.
What do I need?
250 ml bottle Eta Caramelised Onion Dressing
400 g lamb stir-fry or lamb leg steaks cut into strips