Description
Warm grilled lamb and asparagus tossed with a vibrant beetroot chia seed dressing. A simple yet impressive summer salad.
Ingredients
Units
Scale
- 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 tbsp (15 ml) olive oil
- 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
- Method: Grilling
- 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