Recipe

Chilli, coriander, lamb and barley salad

  • 40 mins cooking
  • Serves 4
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Ingredients

Chilli, coriander, lamb and barley salad
  • 2/3 cup (130g) barley
  • 1 tablespoon olive oil
  • 1 teaspoon dried chilli flakes
  • 1 tablespoon fresh coriander (cilantro), finely chopped
  • 500 gram (1 pound) lamb back straps
  • 250 gram (8 ounces) baby egg (plum) tomatoes, quartered
  • 100 gram (3 ounces) baby spinach leaves
  • 100 gram (3 ounces) reduced-fat fetta cheese, crumbled
  • 2 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon caster (superfine) sugar

Method

Chilli, coriander, lamb and barley salad
  • 1
    Cook barley in medium saucepan of boiling water, uncovered, about 25 minutes or until tender, drain. Cool 10 minutes.
  • 2
    Meanwhile, combine oil, chilli, coriander and lamb in medium bowl. Cook lamb on heated oiled grill plate (or grill or barbecue). Cover lamb, stand 5 minutes then slice thickly.
  • 3
    Make lemon dressing. Combine ingredients in screw-top jar, shake well.
  • 4
    Combine lamb, barley, tomato and dressing. Serve with spinach and crumbled cheese.

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