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Brown rice salad with lamb

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With plenty of protein and flavour, this lamb salad is a feel-good lunch or dinner.

 

  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes, + cooling & 5 mins resting time
Brown rice salad with lamb

Ingredients

  • 1 cup (200g) brown rice
  • 1 cup (120g) frozen broad beans, thawed, peeled
  • 2 corn cobs, husks and silk removed
  • 500g Coles Australian Lamb Steaks
  • 2 spring onions, thinly sliced
  • 1 tbs white wine vinegar
  • 2 tbs extra virgin olive oil
  • 1 avocado, stoned, peeled, thinly sliced
  • 1 tbs chopped tarragon

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Method

  1. Step 1

    Cook the rice in a large saucepan of boiling water following packet directions, adding the broad beans for the last 2 mins of cooking. Drain.

  2. Step 2

    Meanwhile, heat a chargrill on high. Cook corn on grill, turning, for 10 mins or until lightly charred. Cool slightly. Cook lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate. Loosely cover with foil and set aside for 5 mins to rest. Slice.

  3. Step 3

    Use a small serrated knife to cut down the sides of the corn to release the kernels. Place in a bowl with the rice mixture and half the spring onion. Combine vinegar and oil in a jug. Drizzle over corn mixture and toss to combine.

  4. Step 4

    Arrange corn mixture on a serving platter and top with avocado and lamb. Sprinkle with tarragon and remaining spring onion. Season to serve.

Recipe tip

COOK. STORE. SAVE.
Got leftover greens? Add the spring onion to homemade guacamole.

Brown rice salad with lamb

Brown rice salad with lamb
  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes, + cooling & 5 mins resting time
Ingredients
  • 1 cup (200g) brown rice
  • 1 cup (120g) frozen broad beans, thawed, peeled
  • 2 corn cobs, husks and silk removed
  • 500g Coles Australian Lamb Steaks
  • 2 spring onions, thinly sliced
  • 1 tbs white wine vinegar
  • 2 tbs extra virgin olive oil
  • 1 avocado, stoned, peeled, thinly sliced
  • 1 tbs chopped tarragon
    Description

    With plenty of protein and flavour, this lamb salad is a feel-good lunch or dinner.

     

    Method

    1. Step 1

      Cook the rice in a large saucepan of boiling water following packet directions, adding the broad beans for the last 2 mins of cooking. Drain.

    2. Step 2

      Meanwhile, heat a chargrill on high. Cook corn on grill, turning, for 10 mins or until lightly charred. Cool slightly. Cook lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate. Loosely cover with foil and set aside for 5 mins to rest. Slice.

    3. Step 3

      Use a small serrated knife to cut down the sides of the corn to release the kernels. Place in a bowl with the rice mixture and half the spring onion. Combine vinegar and oil in a jug. Drizzle over corn mixture and toss to combine.

    4. Step 4

      Arrange corn mixture on a serving platter and top with avocado and lamb. Sprinkle with tarragon and remaining spring onion. Season to serve.