BBQ rainbow beef salad
The steak in this light salad is cooked on the barbecue, giving it a true taste of summer. It works brilliantly with our tangy soy dressing
Charred squash & spiced lamb
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1kg squashdeseeded and sliced into rounds about 1cm thick
- 3 tbsp rapeseed oil
- 1 tsp ground coriander
- 3 tsp ground cumin
- 4 lambleg steaks, fat trimmed
- 2 tbsp pomegranate molasses
- 2 lemonsjuiced
- small bunch parsleyfinely chopped
- 2 tbsp pistachiostoasted and roughly chopped
- 30g pomegranate seeds
- 40g fetacrumbled
- mixed saladleaves, to serve
Nutrition: Per serving
- kcal243
- fat14g
- saturates3g
- carbs9g
- sugars6g
- fibre3g
- protein18g
- salt0.3g
Method
step 1
Blanch the squash in a pan of simmering water for 5 mins, drain, then leave to steam-dry before tipping into a bowl. Toss with 2 tbsp of the oil, the coriander and cumin.
step 2
Put the squash directly onto the barbecue and grill on each side for 8-10 mins or until blistered and tender. Add the lamb and cook for 2-3 mins on each side. Remove and slice into thin strips. Or, griddle the squash and lamb for the same amount of time in a griddle pan over a high heat, turning halfway.
step 3
Lay the squash on a serving platter, top with the lamb, then drizzle over the pomegranate molasses, lemon juice and remaining oil. Scatter over the parsley, pistachios, pomegranate and feta. Serve the salad on the side.
