5 from 9 votes
Grilled Asparagus and Lamb salad with Beetroot Chia Dressing
You can make this delicious warm salad on the Barbeque or in a grill pan. It can be also totally vegetarian if you wish
Servings:
4
Course:
Salad, Others
Ingredients
Dressing
- 1 tablespoon chia seeds
- 60 ml water
- 20 gm beetroot powder
- 20 ml cider vinegar
- 5 ml maple syrup
- 40 ml olive oil
- 5 gm salt
- 5 gm black pepper
Salad
- 4 Lamb leg steak 500 gm
- 10 gm Dijon mustard 2 teaspoons
- 20 ml olive oil
- 1/2 teaspoon black pepper fresh ground
- 1/4 teaspoon salt
- 2 bunches asparagus 12-14 stalks
- 20 ml olive oil 1 Tablespoon
- 150 gm feta cheese Danish
- 1/4 bunch chives bunch of chopped
- 1 prig rosemary
- 1/4 iceberg lettuce shredded, / or equivalent of Rocket
- 50 gm pine nuts toasted
Instructions
- Soak the chia seeds in the water till they are gelatinous. Pour these into a jar with a lid then add the vinegar, oil, maple syrup, salt and pepper and beetroot powder. Shake well and set aside.
- Toss the asparagus in the oil and put onto a hot grill. Turn to lightly colour and remove and set aside ( 1-2 minutes). The Asparagus should still be slightly firm and nicely coloured.
- Mix the dijon, oil, picked rosemary leaves, pepper and salt in a bowl and coat the steaks in this mixture and using the same hot grill cook the steaks for 5 or so minutes until medium rare. Set aside to rest
- Slice the Lamb
- Put the shredded lettuce, pinenuts,chives, sliced lamb and asparagus into a bowl or on a platter and sprinkle with crumbled feta and the dressing.
- ** You can serve this as a vegetarian dish without the lamb.
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