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
- 1 tablespoon chia seeds
- 60 ml water
- 20 gm beetroot powder
- 20 ml cider vinegar
- 5 ml maple syrup
- 40 ml olive oil
- 5 gm salt and pepper
- 4 Lamb leg steaks 500 gm
- 10 gm dijon mustard 2 teaspoons
- 20 ml olive oil
- 1/2 teaspoon black pepper fresh ground
- 1/4 teaspoon salt
- 2 bunches Asparagus 12-14 stalks
- 20 ml olive oil 1 Tablespoon
- 150 gm danish feta cheese
- 1/4 bunch chives bunch of chopped
- 1 sprig rosemary
- 1/4 iceberg lettuce shredded, / or equivalent of Rocket
- 50 gm pinenuts toasted
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.
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.
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
Slice the Lamb
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.
** You can serve this as a vegetarian dish without the lamb.