Embrace the smoky flavour of BBQ lamb in this wholesome salad. It's loaded with herbs, tomato and cucumber for added freshness.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes, + 5 mins resting time
+ 5 mins resting time
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
