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Grilled Lamb Salad with Beet and Chia Dressing

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




  • 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


  • 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


  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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