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.
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INGREDIENTS
Made with
Method
Step 1
Place half the bottle of Eta Caramelised Onion Dressing in a bowl. Add lamb and toss to coat. Set aside.
Step 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
Barbecue marinated lamb over medium heat until just cooked through.
Step 4
Carefully toss the cooked lamb through the vegetables, adding extra Caramelised Onion Dressing to taste. Allow to cool.
Step 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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1
250 ml bottle Eta Caramelised Onion Dressing
2
400 g lamb stir-fry or lamb leg steaks cut into strips