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Photo of Charred salad with lamb and dukkah croutons by WW

Charred salad with lamb and dukkah croutons

Total Time
30 min
10 min
20 min
Young cauliflowers leaves are crunchy and slightly sweet, so don’t throw them away. Add them to this salad that goes well with grilled lamb and Dukkah crusted croutons.



125 g, cut into florets

Lamb backstrap, raw

160 g, (Buy 200g)


1 cob(s), large, husk removed

Yellow capsicum

1 medium, thinly sliced

Wholegrain bread

50 g, crusty, torn


2 tsp

Olive oil

2 tsp

Mixed salad leaves

60 g


1 medium, wedges

Oil spray

2 x 3 second spray(s)


  1. Boil, steam or microwave cauliflower until tender. Drain.
  2. Preheat a chargrill or barbecue over high heat. Lightly spray lamb with oil and season with salt and pepper. Cook lamb for 2 minutes each side or until cooked to your liking. Cover lamb with foil and set aside to rest for 5 minutes before thinly slicing.
  3. Meanwhile, lightly spray cauliflower, corn and capsicum with oil. Cook vegetables, turning occasionally, for 5 minutes or until charred and tender. Cool slightly. Using a small sharp knife, cut kernels from corn.
  4. Meanwhile, heat a small non-stick frying pan over medium-low heat. Place bread and dukkah in a small bowl. Add oil and toss to coat. Cook bread mixture, stirring, for 5 minutes or until croutons are golden and crisp.
  5. Top salad leaves and vegetables with lamb and croutons. Serve with lemon wedges.


TIPS: You can use leftover roast beef or chicken instead of lamb. Store leftovers in an airtight container in the fridge for up to 2 days. Keep croutons in a separate container at room temperature. The leaves of fresh, young cauliflowers are crunchy and slightly sweet, so don’t throw them away. Add them to your salad as an extra leafy treat.