Name: Lamb and asparagus salad with hummus dressing
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: Lamb and asparagus salad with hommos dressing; 1/4 cup vegetable or rice bran oil; 2 clove garlic, chopped; 2 tablespoon finely chopped rosemary; 400 gram lamb strips; 1/2 cup store-bought hummus dip; 1/4 cup lemon juice; 2 medium red onions, cut into thin wedges; 1 medium red capsicum, cut into 2 cm slices; 12 cherry or mini roma tomatoes; 2 bunch (340g) asparagus, trimmed; olive oil cooking spray; 60 gram baby rocket leaves; lemon wedges, to serve

Ingredients

Lamb and asparagus salad with hommos dressing

1/4 cup vegetable or rice bran oil

2 clove garlic, chopped

2 tablespoon finely chopped rosemary

400 gram lamb strips

1/2 cup store-bought hummus dip

1/4 cup lemon juice

2 medium red onions, cut into thin wedges

1 medium red capsicum, cut into 2 cm slices

12 cherry or mini roma tomatoes

2 bunch (340g) asparagus, trimmed

olive oil cooking spray

60 gram baby rocket leaves

lemon wedges, to serve

Method

Lamb and asparagus salad with hommos dressing

1.Combine oil, garlic and rosemary in a shallow bowl. Add lamb; turn to coat. Cover; chill for 15 minutes to marinate.

2.Make hummus dressing by whisking hummus and lemon juice in a small bowl until smooth.

3.Preheat an oiled barbecue flatplate and char-grill plate over moderately high heat. Add lamb to flatplate; cook and stir for 2-3 minutes or until cooked. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes.

4.Spray onion, capsicum, tomatoes and asparagus with oil. Char-grill vegetables in batches, turning occasionally, for 4-5 minutes or until tender.

5.Arrange vegetables and rocket on serving plates. Top with lamb. Drizzle with dressing Serve with lemon wedges.

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Ingredients

Method

Lamb and asparagus salad with hommos dressing

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