Chia is a spieces of plant from the mint family. It’s leafy and it flowers but the seeds are what the plants are grown for and those seeds are full of omega 3 fatty acids and full of 25-30% extractable oil. There are a few types of Chia, they are mottle-colored with brown, gray, and white.. and a luxurious black Chia.
You can make this delicious warm salad on the Barbeque or in a grill pan. It can be also totally vegetarian if you wish.
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Grilled Lamb Salad with Beet and Chia Dressing
- Total Time: 22 minutes
- Yield: Serves 4
Description
Warm grilled lamb and asparagus tossed with a vibrant beetroot chia seed dressing. A simple yet impressive summer salad.
Ingredients
- 1 tbsp (15 ml) chia seeds
- 3 tbsp (45 ml) water
- 1 tbsp (15 ml) Beetroot powder
- 1 tbsp (15 ml) White wine vinegar
- 1 tsp maple syrup
- 2 tbsp (30 ml) olive oil
- Salt
- Pepper
- 4 Lamb leg steaks
- 2 tsp dijon mustard
- 1 tbsp (15 ml) olive oil
- 0.5 tsp fresh ground black pepper
- 0.25 tsp salt
- 2 bunches Asparagus
- 1/3 lb Danish Feta Cheese
- 0.25 bunch chopped chives
- 1 sprig rosemary
- 0.25 head (approx.) iceberg lettuce
- 2 oz (50 g) toasted pinenuts
Instructions
- Soak the chia seeds in water until gelatinous. Pour into a jar with a lid, then add the vinegar, oil, maple syrup, salt, pepper, and beetroot powder. Shake well and set aside.
- Toss the asparagus in oil and put it onto a hot grill. Turn to lightly color and remove (1-2 minutes). The asparagus should still be slightly firm and nicely colored.
- Mix the Dijon, oil, picked rosemary leaves, pepper, and salt in a bowl. Coat the steaks in this mixture and cook on the same hot grill for about 5 minutes until medium-rare. Set aside to rest.
- Put the shredded lettuce, pine nuts, chives, sliced lamb, and asparagus into a bowl or on a platter. Sprinkle with feta and dressing.
Notes
- For a smoother beetroot dressing, blend the mixture after soaking the chia seeds.
- If lamb leg steaks are unavailable, substitute with lamb chops or sirloin, adjusting grilling time accordingly.
- To prevent the salad from becoming soggy, add the dressing just before serving.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 30
- Saturated Fat: 8
- Unsaturated Fat: 20
- Carbohydrates: 25
- Fiber: 5
- Protein: 35
- Cholesterol: 80
Frequently Asked Questions
How should I cook the lamb for this grilled salad?
Grill the lamb over high heat to get a good char on the outside while keeping the inside pink, cooking for about 5 minutes total until medium-rare, depending on thickness.
What does chia add to the beet dressing?
Chia seeds thicken the dressing naturally as they absorb liquid, giving it body without needing cream or extra oil. They also add a mild, nutty element.
Can I use pre-cooked beets for the dressing?
This dressing gets its color and flavor from beetroot powder, not whole beets, so there’s no roasting step to skip. The recipe as written doesn’t call for whole beets, so if you want to swap in pre-cooked beets you’d be improvising beyond what’s tested here.
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