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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
5 from 3 votes
Servings 4



  • 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.