Lamb and Zucchini Salad with Creamy Soy Dressing and Crispbread
Gourmet salad dish made easy
Serves
4 - 6
Prep Time
20 mins
Cook Time
10 mins
This Lamb and Zucchini Salad is a culinary delight, combining marinated lamb and crisp zucchini with a touch of creamy soy dressing. This recipe is ideal for those after a refreshing and satisfying meal. Easy to prepare, it's perfect for both special occasions and everyday dining.
This recipe is courtesy of Lee Kum Kee.
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ShareIngredients
400g Quality Mark lamb
boneless320g courgette
sliced into strips150g brown lentils
cooked, washed and drained25g fresh mint
washed, picked and left whole250g baby beetroot
cooked, cooled and cut into wedges180g feta cheese
cubed25g red onions
sliced into rings200g crispbread
2 Tbsp Lee Kum Kee Premium Soy Sauce
2 Tbsp rice vinegar
2 Tbsp sugar
1 Tbsp ground cumin
1 Tbsp Lee Kum Kee Pure Sesame Oil
1 Tbsp Lee Kum Kee Premium Soy Sauce
3 Tbsp mayonnaise
1 Tbsp pure maple syrup
Method
Mix marinade ingredients together well, add lamb and zucchini and marinate for at least one hour or up to overnight.
In a separate small bowl, mix together creamy soy dressing ingredients and set aside.
After the lamb and courgette have finished marinating, reserve the extra marinade and set aside, then grill zucchini till each side is caramelised and the zucchini is cooked but still has a bite to it. Remove from the pan and set aside.
In the same pan on a high heat, grill the lamb on each side, take care not to overcrowd the pan or it will end up stewing. A largre, thick piece of lamb will take about 2 – 3 minutes each side to achieve a medium doneness.
Let the lamb rest for at least 15 minutes, then slice and set aside. Simmer the reserved marinade for a few minutes, allow to cool a little, then drizzle onto lamb and zucchini.
In a large salad bowl, mix lentils, mint, beetroot, zucchini and onion, then add layers of lamb and feta.
Drizzle generous amounts of creamy soy dressing over the entire salad. Serve immediately and enjoy!
Nutrition Information per Serving (301g)
This nutrition analysis is based on 6 serves. The marinade and dressing in this recipe will be contributing to the total sodium content.
