WW COOKS: GRILLED ASPARAGUS AND LAMB SALAD

Ingredients

Salad

2 bunches (350g) asparagus, trimmed
2 tablespoons macadamia oil or olive oil
2 teaspoons dijon mustard
1 sprig of fresh rosemary
black pepper
4 x 125g trimmed lamb leg steaks
1/2 iceberg lettuce, roughly chopped
50g babay spinach leaves
100g fetta cheese, crumbled
1/4 cup (40g) toasted pine nuts

Dressing

1 tablespoon Bioglan Chia Seeds
1/4 cup (60ml) water
2 tablespoons olive oil or lemon macadamia oil
1 tablespoon white wine or cider vinegar
1 teaspoon pure maple syrup
1 tablespoon Bioglan Beetroot Powder
salt and black pepper

 Method

1. To make the dressing, combine the chia seeds with the water and set aside for 10–15 minutes or until the mixture has thickened. Pour the chia mixture into a screw-top jar. Add the oil, vinegar, maple syrup, beetroot powder and a little salt and pepper. Shake well.

2. Heat a chargrill pan or barbecue until very hot. Toss  the asparagus with 1 tablespoon of the oil. Cook the asparagus for 1–2 minutes or until just starting to soften and colour. Set aside.

3. Combine the remaining oil with the mustard, rosemary and black pepper. Coat the lamb in the mustard mixture and cook for 1–2 minutes on each side or until done to your liking. Transfer to a plate, cover with foil and set aside to rest for a few minutes.

4. Slice the lamb and the asparagus. Arrange the lettuce, spinach, lamb and asparagus on a platter or in a shallow bowl.  Sprinkle with the fetta and drizzle with the dressing just before serving.

This recipe is an excerpt from the Bioglan The Superfoods Kitchen cookbook. Recipe submitted by Tania Cusack from NSW.