Pink pepper lamb salad
A show-stopping summer lamb salad bursting with colour and crunch
Serves
4
Prep Time
25 mins
Cook Time
15 mins
Who said salads can’t be the star of the BBQ? This one’s got serious attitude! Blushing beetroot hummus, pepper-crusted New Zealand lamb and enough crunch to make your lettuce jealous. Juicy lamb steaks meet ribbons of carrot, pops of pomegranate and a drizzle of honey yoghurt for the ultimate summer salad. It’s fresh, flirty and a total show-off, proving that a simple lamb salad can look fancy and taste incredible with barely any effort.
Print
ShareIngredients
500g Quality Mark butterflied boneless lamb legs
1 Tbsp olive oil
1 tsp pink peppercorns
crushed1 tsp flaky sea salt
1 x 425g can chickpeas
drained1 small cooked beetrooti
1 garlic clove
minced1 Tbsp tahini
juice of 1 lemon
2 Tbsp olive oil
2 carrots
peeled into ribbons1 cup rocket
or baby spinach½ cup pomegranate seeds
¼ cup shelled pistachios
roughly chopped2 Tbsp natural Greek yoghurt
1 tsp honey
1 tsp olive oil
a pinch of salt
Method
Blend chickpeas, beetroot, garlic, tahini, lemon and 2 Tbsp olive oil until smooth.
Adjust seasoning to taste. Spread generously on a serving platter.
Rub lamb with olive oil, pink peppercorns and salt.
Grill or BBQ 8 minutes per side until medium-rare. Rest 5 minutes, then slice thinly.
Toss carrot ribbons, rocket, pomegranate and pistachios together.
Layer over the beetroot hummus, top with sliced lamb and drizzle with yoghurt-honey dressing.
Pro tip:
Layer everything on a big platter and let guests build their own. It looks stunning and keeps the salad from wilting too soon
Nutrition Information per Serving (409g)
This nutrition analysis is based off 4 serves. Enjoy with some delicious carbohydrates such as roast vegetables or sourdough bread.
