Grilled Lamb Salad with Beet and Chia Dressing

Make a delicious warm salad on the barbecue or in a grill pan and top it with seasonal vegetables and root-based dressings.
By Tania Cusack

Asparagus-and-lamb-salad

No doubt, who ever you are you have heard of chia. I am just beginning my experiments with chia or Chia seeds. Its 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.

Grilled Lamb Salad with Beet and Chia Dressing
 
Make a delicious warm salad on the barbecue or in a grill pan and top it with seasonal vegetables and root-based dressings.
Ingredients
Dressing
  • 1 tablespoon chia seeds
  • 3 tablespoons water
  • 1 Tablespoon Beetroot powder
  • 1 Tablespoon of White wine vinegar ( or cider vinegar)
  • 1 teaspoon maple syrup
  • 2 Tablespoons olive oil ( or Lemon macadamia oil)
  • Salt and pepper
Salad
  • 4 Lamb leg steaks
  • 2 teaspoons of dijon mustard
  • 1 Tablespoon olive oil
  • ½ teaspoon fresh ground black pepper
  • ¼ teaspoon salt
  • 2 bunches of Asparagus
  • 1 Tablespoon olive oil (approx)
  • 150 gm Danish Feta Cheese
  • ¼ bunch of chopped chives
  • 1 sprig of rosemary
  • ¼ iceberg lettuce ( shredded) / or equivalent of Rocket
  • 50gm toasted pinenuts
Instructions
  1. 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 powwder. Shake well and set aside.
  2. 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.
  3. 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 untill medium rare. set aside to rest
  4. Put the shredded lettuce, pinenuts,chives, sliced lamb and asparagus into a bowl or on a platter and sprinkle with feta and dressing.
 

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