BBQ lamb and barley salad

Embrace the smoky flavour of BBQ lamb in this wholesome salad. It's loaded with herbs, tomato and cucumber for added freshness.

4

10m

Note: + 5 mins resting time

20m

Ingredients

  • 1 cup (200g) pearl barley
  • 12 Coles Australian Lamb Cutlets, French trimmed, or 4 Coles Australian Lamb Forequarter Chops
  • 2 tsp smoked paprika
  • 2 tsp dried oregano
  • 1/4 cup (60ml) olive oil
  • 300g mixed medley tomatoes, coarsely chopped
  • 1 Lebanese cucumber, coarsely chopped
  • 1 red onion, finely chopped
  • 2 spring onions, thinly sliced
  • 1/2 cup coarsely chopped mint
  • 1/2 cup coarsely chopped flat-leaf parsley
  • 1 lemon, zested, juiced

Method

STEP 1

Cook the barley in a large saucepan of boiling water for 20 mins or until tender. Refresh under running water. Drain well.

STEP 2

Meanwhile, combine the lamb, paprika, oregano and 1 tbs oil in a large bowl. Season. Toss to combine.

STEP 3 

Heat a barbecue grill or chargrill over medium-high heat. Cook lamb for 2-3 mins each side for medium or until cooked to your liking. 

STEP 4 

Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

STEP 5 

Place the barley in a large bowl with the tomato, cucumber, onion, spring onion, mint and parsley. Drizzle with the lemon juice and remaining oil and toss to combine.

STEP 6 

Spoon the barley mixture over a serving platter. Top with the lamb and sprinkle with lemon zest to serve.

Dietary information

Dairy-free
Peanut-free
Egg-free
Lactose-free
Nut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.