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Photo of Moroccan lamb and chargrilled vegetable salad by WW

Moroccan lamb and chargrilled vegetable salad

9
8
8
SmartPoints® value per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
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

lean lamb leg steak

400 g, (Buy 4 x 125g steaks) fat trimmed

Moroccan seasoning

2 tsp

chickpeas, canned, rinsed, drained

1 can(s), 400g size 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

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.

Notes

SERVING SUGGESTION: Watercress and baby rocket leaves.

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