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Grilled lamb and peach salad with maple dressing

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The perfect salad for when your craving something on the sweet refreshing side, but still want to fill up on delicious ingredients.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes, (+ 5 mins resting time)
Grilled lamb and peach salad with maple dressing

Ingredients

  • 4 peaches, stoned, cut into wedges
  • 1 tbs barbecue seasoning
  • ¼ cup (60ml) olive oil
  • 12 Coles Australian Lamb Cutlets
  • 120g pkt Coles Brand Australian Baby Spinach
  • 12 cherry bocconcini, torn
  • 1 small red onion, cut into thin wedges
  • 1 cup mint leaves
  • 1 tbs pure maple syrup
  • 1 tbs red wine vinegar
  • sliced sourdough, to serve

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

  1. Step 1

    Heat a barbecue grill or chargrill on medium-high. Cook the peach for 2 mins each side or until charred. Transfer to a plate.

  2. Step 2

    Meanwhile, combine the barbecue seasoning and 2 tbs of oil in a large bowl. Add the lamb and turn to coat.

  3. Step 3

    Cook the lamb on the barbecue grill for 2 mins each side or until cooked to your liking. Cover and set aside for 5 mins to rest.

  4. Step 4

    Divide the spinach leaves among serving plates. Top with the peach, bocconcini, onion, mint and lamb. Whisk the maple syrup, vinegar and remaining oil in a small bowl. Drizzle over the salad. Serve with the sliced bread.

    Grilled lamb and peach salad with maple dressing

    Grilled lamb and peach salad with maple dressing
    • Serves4
    • Cook time10 minutes
    • Prep time10 minutes, (+ 5 mins resting time)
    Ingredients
    • 4 peaches, stoned, cut into wedges
    • 1 tbs barbecue seasoning
    • ¼ cup (60ml) olive oil
    • 12 Coles Australian Lamb Cutlets
    • 120g pkt Coles Brand Australian Baby Spinach
    • 12 cherry bocconcini, torn
    • 1 small red onion, cut into thin wedges
    • 1 cup mint leaves
    • 1 tbs pure maple syrup
    • 1 tbs red wine vinegar
    • sliced sourdough, to serve
      Description

      The perfect salad for when your craving something on the sweet refreshing side, but still want to fill up on delicious ingredients.

      Method

      1. Step 1

        Heat a barbecue grill or chargrill on medium-high. Cook the peach for 2 mins each side or until charred. Transfer to a plate.

      2. Step 2

        Meanwhile, combine the barbecue seasoning and 2 tbs of oil in a large bowl. Add the lamb and turn to coat.

      3. Step 3

        Cook the lamb on the barbecue grill for 2 mins each side or until cooked to your liking. Cover and set aside for 5 mins to rest.

      4. Step 4

        Divide the spinach leaves among serving plates. Top with the peach, bocconcini, onion, mint and lamb. Whisk the maple syrup, vinegar and remaining oil in a small bowl. Drizzle over the salad. Serve with the sliced bread.