This easy rice salad is served with tender BBQ lamb. It's a great recipe to keep up your sleeve for busy weeknights.
Serves44
Cook time25 mins25 minutes
Prep time5 mins5 minutes
Ingredients
1kg Coles Australian Lamb Butterflied Leg with Rosemary & Garlic Marinade
250g pkt Coles 7 Ancient Grains Microwavable Rice
200g Perino tomatoes, halved
1 continental cucumber, peeled into ribbons
2/3 cup (160ml) Coles Kitchen Green Goddess Dressing
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Method
Step 1
Heat a barbecue grill or chargrill on medium. Spray the lamb with olive oil spray. Cook on the grill for 10-12 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 2
Meanwhile, heat the rice following packet directions. Transfer to a large heatproof bowl and set aside for 5 mins to cool. Add the tomato and cucumber. Season and gently fold to combine.
Step 3
Thinly slice the lamb. Divide the rice mixture evenly among serving bowls. Top with the lamb. Drizzle with dressing. Season to serve.
1kg Coles Australian Lamb Butterflied Leg with Rosemary & Garlic Marinade
250g pkt Coles 7 Ancient Grains Microwavable Rice
200g Perino tomatoes, halved
1 continental cucumber, peeled into ribbons
2/3 cup (160ml) Coles Kitchen Green Goddess Dressing
Description
This easy rice salad is served with tender BBQ lamb. It's a great recipe to keep up your sleeve for busy weeknights.
Method
Step 1
Heat a barbecue grill or chargrill on medium. Spray the lamb with olive oil spray. Cook on the grill for 10-12 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 2
Meanwhile, heat the rice following packet directions. Transfer to a large heatproof bowl and set aside for 5 mins to cool. Add the tomato and cucumber. Season and gently fold to combine.
Step 3
Thinly slice the lamb. Divide the rice mixture evenly among serving bowls. Top with the lamb. Drizzle with dressing. Season to serve.
