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Chargrilled spring lamb salad

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Bring flavour to the dining table with this Chargrilled spring lamb salad recipe. Loaded with smoky veggies and crumbled feta, it's an easy option that’s all done in 30 minutes.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes


  • 4 Coles Australian Lamb Leg Steaks
  • 100g sugar snap peas, trimmed
  • 1 bunch asparagus, trimmed, halved
  • 400g cauliflower, cut into small florets, florets halved
  • 2 carrots, cut into ribbons
  • 60g baby rocket leaves
  • 2 cooked baby beetroot, drained, thinly sliced
  • 400g can lentils, rinsed, drained
  • 2 tbs red wine vinegar
  • 2 tbs extra virgin olive oil
  • 80g fetta, crumbled

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.


  1. Step 1

    Heat a lightly greased barbecue grill or chargrill on medium-high. Season lamb. Cook, in batches, for 2 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Slice lamb.
  2. Step 2

    Meanwhile, cook sugar snap peas, asparagus and cauliflower on grill for 3-4 mins until charred and just tender. Transfer to a plate. Set aside for 5 mins to cool.
  3. Step 3

    Place lamb, sugar snap peas, asparagus and cauliflower in a large bowl with carrot, rocket, beetroot, lentils, vinegar and oil. Season. Toss gently to combine. Serve salad sprinkled with fetta.