Barbecue lamb and lentil salad
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This tasty BBQ lamb salad is sure to please! Add the fresh basil on top just before serving.
Ingredients
Lamb leg steak, raw
320 g, (buy 400g), fat trimmed
Oil spray
1 x 3 second spray(s)
Ground cumin
2 tsp
Lentils, canned, rinsed, drained
480 g, (2 x 400g cans)
Red onion
½ medium, finely chopped
Green capsicum
1 medium, finely chopped
Sun-dried tomatoes in oil
75 g, drained, cut into strips
Fresh basil
2 tsp, finely chopped
Vinegar
2 tbs, red wine
Rocket
½ cup(s), to serve
Instructions
1
Heat a barbecue or chargrill over medium-high heat. Lightly spray lamb with oil and sprinkle with cumin seeds. Cook lamb for 3–4 minutes each side for medium or to your liking. Transfer to a plate. Cover to keep warm. Rest lamb for 5 minutes before slicing thickly.
2
Meanwhile, combine lentils, onion, capsicum and tomato strips in a bowl. Whisk the basil, vinegar and 2 tablespoons water in a small bowl.
3
Spoon lentil salad onto a serving platter. Top with sliced lamb and wild rocket. Drizzle with dressing and season with freshly ground black pepper. Serve.
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