Charred salad with lamb and dukkah croutons
4
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 2 • Difficulty: Easy
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.
Ingredients
Cauliflower
125 g, cut into florets
Lamb backstrap, raw
160 g, (Buy 200g)
Corn
1 cob(s), large, husk removed
Yellow capsicum
1 medium, thinly sliced
Wholegrain bread
50 g, crusty, torn
Dukkah
2 tsp
Olive oil
2 tsp
Mixed salad leaves
60 g
Lemon(s)
1 medium, wedges
Oil spray
2 x 3 second spray(s)
Instructions
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.
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