| | BBQ lamb with zucchini and eggplant salad
BBQ lamb with zucchini and eggplant salad
BBQ lamb with zucchini and eggplant salad 4.3-5 9
  • Calories: 2992 kj
  • Fat: 43g
  • Carbohydrates: 23g

How to Make:

  1. Preheat a covered barbecue on medium. Spray lamb with olive oil spray. Sprinkle with fennel seeds. Cook on the barbecue grill for 5 mins each side or until charred. Transfer to a roasting pan. Roast in covered barbecue using indirect heat for 20 mins for medium or until cooked to your liking. Cover with foil. Set aside for 10 mins to rest.
  2. Brush eggplant and zucchini with oil. Season. Cook on grill for 3 mins each side or until lightly charred and tender. Set aside to cool slightly. Cook onion on grill for 1 min each side or until lightly charred.
  3. To make harissa yoghurt, place cumin, coriander, caraway seeds and cinnamon in a small saucepan over medium heat. Cook, stirring, for 1 min or until aromatic. Place in a food processor. Add capsicum, chilli, if using, garlic and oil. Process until smooth. Season harissa. Combine yoghurt and lemon juice in a small bowl. Add harissa and use a skewer to marble.
  4. Thickly slice lamb. Arrange eggplant, zucchini, onion, chickpeas, rocket, parsley, mint and fetta on a serving platter. Serve with the lamb and harissa yoghurt.
Time for preparing:
40 min.
Servings:
6

Ingredients:

  • 1kg Coles Australian Lamb Butterflied Leg with Rosemary & Garlic
  • 1 tsp fennel seeds
  • 1 large eggplant, cut into 1cm-thick slices
  • 2 zucchini, thinly sliced lengthways
  • 1 tbs olive oil
  • 1 red onion, cut into thin wedges
  • 400g can chickpeas, rinsed, drained
  • 60g pkt Coles Australian Baby Rocket
  • 1 cup flat-leaf parsley leaves
  • 1 cup mint leaves
  • 100g marinated fetta, crumbled
  • Harissa yoghurt
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp caraway seeds
  • 1/2 tsp ground cinnamon
  • 330g jar roasted peppers (capsicum), drained, coarsely chopped
  • 1 red chilli, seeded, chopped (optional)
  • 1 garlic clove, crushed
  • 1/3 cup (80ml) olive oil
  • 200g Greek-style yoghurt
  • 2 tbs lemon juice
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