It’s BBQ season and we’ve been loving simple meats done on the grill with a beautiful salad. This salad is the perfect wingman to grilled meat, making it the perfect potluck salad to take around to a friends BBQ.
This Week
9 Dec - 15 Dec
Meal Prep Guide
Make the salad dressing. Store in a jar in the fridge.
Ingredients
- Juice of one lemon
- ¼ cup of olive oil
- 2 tsp dijon mustard
- 1 tsp honey
- Salt and pepper
Method
- Add all of the ingredients into a small jar and shake well to combine.
Tips
Tips
- Allow your lamb chops to rest for at least 5 -7 minutes before serving or cutting. This allows the meat to redistribute / absorb the moisture, which creates a more tender, juicier piece of lamb.
- Let your roasted vegetables cool before adding the rocket. If you add the rocket to soon the steam from the hot vegetables will cause the rocket to wilt and become soggy.
Shortcuts
Vegetables
- Swap out sweet potatoes for carrots.
- Swap out rocket for baby spinach or roughly torn cos.
Protein
- For a vegetarian option replace the lamb chops for our Honey and Thyme Halloumi.
- Serve the salad alongside our Zesty Pan Fried Fish instead of the lamb chops.
Other
- Swap out feta for goats cheese or shaved parmesan.
- If you don’t have a BBQ you can cook the lamb chops in a pan or in the oven.
Ingredients
Lamb chops
- 600g lamb chops
- 3 Tbsp olive oil
- 2 Tbsp fresh herbs (we used rosemary, oregano and thyme) or 1 Tbsp dried mixed herbs
- 3 cloves crushed garlic
- 1 lemon (zest)
Salad
- 3 medium sweet potatoes (cut into bite sized cubes)
- 2 red onions (cut into small wedges)
- 2-3 Tbsp olive oil
- Rocket (2/3 of a bag or 80g)
- 75g feta
- 3 Tbsp walnuts (crushed)
Honey Mustard Dressing
- 1 lemon (juice)
- ¼ cup of olive oil
- 2 tsp dijon mustard
- 1 tsp honey
- Salt and pepper
Method
- Preheat the oven to 180 degrees fan bake.
- In a large dish combine the olive oil, lemon zest, herbs and garlic; mix well. Add the lamb chops so they can marinate while you get everything else ready.
- Add the sweet potato and onion to a baking tray and cook for 30 minutes until golden brown and cooked through.
- Make the salad dressing, combine all of the ingredients into a small jar and shake well to combine.
- Once the veggies are cooked, allow to cool slightly while you cook the lamb chops.
- Cook on the BBQ or a griddle pan for 4-5 minutes each side (depending on the size of the chops). Once cooked, allow to rest for a 5-7 minutes while you assemble the salad.
- Add the rocket to a large salad bowl or platter, add the roasted sweet potatoes and onion and pour over the salad dressing. Toss well to make sure everything is coated in the dressing. Top with the walnuts and enjoy alongside the lamb chops.
Variations
Vegetables
- Swap out sweet potatoes for carrots.
- Swap out rocket for baby spinach or roughly torn cos.
Protein
- For a vegetarian option replace the lamb chops for our Honey and Thyme Halloumi.
- Serve the salad alongside our Zesty Pan Fried Fish instead of the lamb chops.
Other
- Swap out feta for goats cheese or shaved parmesan.
- If you don’t have a BBQ you can cook the lamb chops in a pan or in the oven.
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