Lamb and roasted capsicum salad with pesto
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Time to make:
$5.65 per serve
(at time of publication)
Full ingredients list:
500g lean lamb leg steaks, fat trimmed
175g packet mini capsicums, quartered, seeded (see variation)
400g can no-added-salt cannellini beans, rinsed, drained
2 celery stalks, finely chopped
3 shallots, finely chopped
2 large vine-ripened tomatoes, seeded, diced
100g baby rocket
1 1/2 tablespoons gluten-free basil pesto
2 teaspoons lemon juice
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat a barbecue hotplate or chargrill pan on medium-high. Lightly spray lamb steaks and capsicums with olive oil. Grill the lamb for 2–3 minutes each side, for medium, or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside to rest for 5 minutes. Thickly slice. Grill the capsicums for 2 minutes each side, or until lightly charred and tender.
Step 2Combine cannellini beans, celery, shallots, tomato and rocket in a large salad bowl. Season with cracked black pepper. Combine pesto and lemon juice with 1–2 teaspoons of hot water in a small bowl until smooth.
Step 3Divide the salad between serving plates. Top each with sliced lamb and a drizzle of pesto dressing. Serve.
You can replace the mini capsicums with either 1 large red or yellow capsicum cut into 2cm wedges.
About this recipe
First published: February 2017