- Egg free
- Sesame free
- Healthier living
- Diabetes friendly
- No added sugar
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
Enjoy an easy and flavourful salad with our charred lobster and blue cheese recipe. This dish is perfect for any seafood lover looking for a little extra zing in their meal.
- Serves4
- Cook time10 minutes
- Prep time15 minutes
Ingredients
- 4 Coles Deli lobster tails, meat removed from shell (250g)
- 1/4 cup (60ml) extra virgin olive oil
- 70g Coles Bakery Light Rye Sourdough, torn into 2cm pieces
- 200g green beans, sliced lengthways
- 120g pkt Coles Australian Butter Leaf Blend
- 60g pkt Coles Australian Baby Rocket
- 1 red onion, thinly sliced
- 1 pear, thinly sliced
- 1 fennel, thinly sliced
- 70g blue Castello cheese, crumbled
- 1/3 cup (35g) walnuts, toasted
- 1/4 cup (60ml) apple cider vinegar
Nutritional information
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
Heat a barbecue grill or chargrill on medium. Cook the lobster, turning, for 8 mins or until it changes colour and is cooked through. Remove from heat and thickly slice. Transfer to a plate and cover with foil to keep warm.
Step 2
Meanwhile, heat 1 tbs of the oil in a large frying pan over medium heat. Add the bread and cook, tossing occasionally, for 3 mins or until golden and crisp. Transfer to a plate.
Step 3
Place the beans in a heatproof bowl. Cover with boiling water and set aside for 2 mins or until just tender. Refresh under cold running water. Drain well.
Step 4
Arrange the lettuce, rocket, onion, pear, beans, fennel and cheese among serving plates. Top with lobster, bread and walnuts. Combine the vinegar and remaining oil in a small bowl and drizzle over salad. Season with pepper and serve immediately.
Healthy charred lobster and blue cheese salad
- Serves4
- Cook time10 minutes
- Prep time15 minutes
Ingredients
- 4 Coles Deli lobster tails, meat removed from shell (250g)
- 1/4 cup (60ml) extra virgin olive oil
- 70g Coles Bakery Light Rye Sourdough, torn into 2cm pieces
- 200g green beans, sliced lengthways
- 120g pkt Coles Australian Butter Leaf Blend
- 60g pkt Coles Australian Baby Rocket
- 1 red onion, thinly sliced
- 1 pear, thinly sliced
- 1 fennel, thinly sliced
- 70g blue Castello cheese, crumbled
- 1/3 cup (35g) walnuts, toasted
- 1/4 cup (60ml) apple cider vinegar
Description
Enjoy an easy and flavourful salad with our charred lobster and blue cheese recipe. This dish is perfect for any seafood lover looking for a little extra zing in their meal.
Method
Step 1
Heat a barbecue grill or chargrill on medium. Cook the lobster, turning, for 8 mins or until it changes colour and is cooked through. Remove from heat and thickly slice. Transfer to a plate and cover with foil to keep warm.
Step 2
Meanwhile, heat 1 tbs of the oil in a large frying pan over medium heat. Add the bread and cook, tossing occasionally, for 3 mins or until golden and crisp. Transfer to a plate.
Step 3
Place the beans in a heatproof bowl. Cover with boiling water and set aside for 2 mins or until just tender. Refresh under cold running water. Drain well.
Step 4
Arrange the lettuce, rocket, onion, pear, beans, fennel and cheese among serving plates. Top with lobster, bread and walnuts. Combine the vinegar and remaining oil in a small bowl and drizzle over salad. Season with pepper and serve immediately.