Name: Chilli, coriander, lamb and barley salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 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

Ingredients

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

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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