Moroccan lamb and chargrilled vegetable salad
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This easy, speedy meal is spectacular for a summer dinner party.
Ingredients
Pumpkin
400 g, Kent, cut into thin wedges
Red capsicum
1 large, coarsely chopped
Eggplant
1 large, cut into 3cm pieces
Red onion
1 large, cut into thin wedges
Olive oil
1 tbs
Lamb leg steak, raw
400 g, (Buy 4 x 125g steaks) fat trimmed
Moroccan seasoning
2 tsp
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Fresh coriander
½ cup(s), leaves
Fresh mint
½ cup(s), leaves
Lemon juice
1 tbs
Pine nuts
2 tbs, toasted
Soft goat's cheese
50 g, crumbled
Oil spray
1 x 3 second spray(s)
Instructions
1
Heat a chargrill or barbecue on medium-high. Place the pumpkin, capsicum, eggplant and onion in a large bowl. Add the oil and toss to coat. Chargrill, turning occasionally, for 6-8 minutes or until golden and tender.
2
Meanwhile, lightly spray the lamb with oil and sprinkle with the Moroccan seasoning. Chargrill the lamb for 3-4 minutes each side for medium or until cooked to your liking.
3
Place the vegetables in a large bowl. Add the chickpeas, coriander, mint and lemon juice and gently toss to combine. Sprinkle with the pine nuts and cheese and serve with the lamb.
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