Lamb and Zucchini Salad with Creamy Soy Dressing and Crispbread

Gourmet salad dish made easy

4 - 6

Serves

20 mins

Prep Time

10 mins

Cook Time

Recipe author

Lee Kum Kee

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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High Iron

High Protein

National Lamb Day,

Dinner,

Salads,

Sauces,

Healthy,

Lamb

Ingredients

Salad

400g Quality Mark lamb

boneless

320g courgette

sliced into strips

150g brown lentils

cooked, washed and drained

25g fresh mint

washed, picked and left whole

250g baby beetroot

cooked, cooled and cut into wedges

180g feta cheese

cubed

25g red onions

sliced into rings

200g crispbread

Marinade

2 Tbsp Lee Kum Kee Premium Soy Sauce

2 Tbsp rice vinegar

2 Tbsp sugar

1 Tbsp ground cumin

Creamy soy dressing

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

For salad

Mix marinade ingredients together well, add lamb and zucchini and marinate for at least one hour or up to overnight.

Start Timer

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.

Start Timer

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.

Start Timer

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.

Energy

2169kJ (519 kcal)

Protein

28.1g

Total Fat

22.6g

Saturated Fat