Lamb with barley salad

This filling dinner is on the table in just 25 minutes. With delicious lamb, barley and pesto dressing, it's a must-try this week.

4

5m

Note: + resting time

20m

Ingredients

  • 1 cup (200g) pearl barley
  • 4 x 150g pkts Coles Kitchen Australian Broccoli & Cauliflower Florets
  • 700g Coles Australian Lamb Leg Steaks
  • 1 small red onion, thinly sliced
  • 1/2 cup (125ml) Coles Basil Pesto Salad Dressing

Method

STEP 1

Rinse and drain 1 cup (200g) pearl barley. Cook in a large saucepan of boiling water for 20 mins or until the barley is tender. Refresh under cold water. Drain well.

STEP 2

Meanwhile, place 4 x 150g pkts Coles Kitchen Australian Broccoli & Cauliflower Florets on a lined baking tray. Bake at 200°C for 10-15 mins or until the vegetables are tender and golden. While the vegetables are baking, heat a chargrill on medium. Spray 700g Coles Australian Lamb Leg Steaks with olive oil spray. Cook on grill for 3 mins each side or until cooked to your liking. Transfer to a plate and loosely cover with foil. Set aside for 5 mins to rest. Thinly slice.

STEP 3

Arrange barley, vegetables and 1 small red onion, thinly sliced, on a serving platter. Top with lamb and drizzle with 1/2 cup (125ml) Coles Basil Pesto Salad Dressing. Season with pepper.

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.