Grilled lamb & roasted veg salad

🧂 Ingredients

• 600 g lamb leg

  butterflied
• salt
• 2 tbsp olive oil
• 250 g brussel sprouts

  cut in half
• 250 g squash

  chopped
• 1 red onion

  cut into wedges
• 2 red chili

  sliced
• 50 g feta

  crumbled
• 1/2 pomegranate

  de seeded
• 100 g rocket
• 2 tbsp pepitas
• 2 tbsp tahini
• 150 ml olive oil
• 1 tbsp lemon juice
• 2 tsp dijon mustard
• 1 tbsp maple syrup
• 1 clove garlic

  crushed
• 2 tbsp cold water

Instructions

• 1 Remove lamb from fridge prior to cooking, season and add oil
• 2 Cook @ 180c on indirect heat in the bbq for 20-25 minutes until 54c and then
  sear for 1 minute on either side to a finished temperature of 56-58c.
• 3 Leave the meat rest for minimum 10 minutes before slicing
• 4 Season the squash, sprouts, onion & chili with salt & oil and roast in the oven
  @ 180c for 18-20 minutes. Remove from the oven and allow cool before assembling
  the salad
• 5 Once vegetables are cool add them and the remaining salad ingredients to a large
  bowl and toss to combine. When adding dressing to the salad add it in small
  amounts, taste and adjust to your liking.
• 6 Couldn't be any easier! Grab a mixing bowl or jar with a lid. Place all
  ingrediets inside and either shake it up or whisk until incorporated.

Nutrition Info