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Grilled Asparagus and Lamb salad with Beetroot Chia Dressing
You can make this delicious warm salad on the Barbeque or in a grill pan. It can be also totally vegetarian if you wish
Grilled Asparagus and Lamb salad with Beetroot Chia Dressing
You can make this delicious warm salad on the Barbeque or in a grill pan. It can be also totally vegetarian if you wish
    Servings
    4
    Servings
    4
    Ingredients
    Dressing
    • 1tablespoon chia seeds
    • 60ml water
    • 20gm beetroot powder
    • 20ml cider vinegar
    • 5ml maple syrup
    • 40ml olive oil
    • 5gm salt and pepper
    Salad
    • 4 Lamb leg steaks500 gm
    • 10gm dijon mustard2 teaspoons
    • 20ml olive oil
    • 1/2teaspoon black pepperfresh ground
    • 1/4teaspoon salt
    • 2bunches Asparagus12-14 stalks
    • 20ml olive oil1 Tablespoon
    • 150gm danish feta cheese
    • 1/4bunch chivesbunch of chopped
    • 1sprig rosemary
    • 1/4 iceberg lettuceshredded, / or equivalent of Rocket
    • 50gm pinenutstoasted
    Instructions
    1. Soak the chia seeds in the water till they are gelatinous. Pour these into a jar with a lid then add the vinegar, oil, maple syrup, salt and pepper and beetroot powder. Shake well and set aside.
    2. Toss the asparagus in the oil and put onto a hot grill. Turn to lightly colour and remove and set aside ( 1-2 minutes). The Asparagus should still be slightly firm and nicely coloured.
    3. Mix the dijon, oil, picked rosemary leaves, pepper and salt in a bowl and coat the steaks in this mixture and using the same hot grill cook the steaks for 5 or so minutes until medium rare. Set aside to rest
    4. Slice the Lamb
    5. Put the shredded lettuce, pinenuts,chives, sliced lamb and asparagus into a bowl or on a platter and sprinkle with crumbled feta and the dressing.
    6. ** You can serve this as a vegetarian dish without the lamb.

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