protein boost

barbecued lamb shawarma salad

serves 4

prep 10 mins

cooking 10 mins

4 lamb leg steaks, cut into 4cm pieces
 1 tbs ras el hanout (see note)
 2 tbs olive oil
 1 red onion, thinly sliced into rings
 1 tsp caster sugar
 2 tbs apple cider vinegar
 250g pkt microwave brown rice and quinoa
 2 Lebanese cucumbers, coarsely chopped
 1 red capsicum, deseeded, coarsely chopped
 1 cup fresh mint leaves
 200g tub hummus
 60g feta, crumbled

1 Toss the Lamb and ras el hanout in a bowl until well coated. Heat half the oil on a barbecue flat plate or frying pan on medium-high. Add the lamb and cook for 2-3 minutes each side, for medium, or until cooked to your liking. Transfer to a bowl.

2 Meanwhile, combine the onion, sugar and vinegar in a glass or ceramic bowl. Season with salt. Set aside to pickle. Microwave the rice mix following packet directions. Place the cucumber, capsicum and mint in a large bowl. Toss to combine.

3 Add the onion and pickling liquid, rice mixture and remaining oil to the salad mixture and toss to combine. Spread the hummus over the base of each shallow serving bowl. Top with the salad mixture and lamb. Drizzle over any lamb juices. Scatter with feta, season and serve.

“Bring Middle Eastern vibes to your next BBQ with this tender, spiced lamb. The fresh salad and creamy hummus work so well with the flavour-packed lamb. Michelle Southan

NOTE

You can find ras el hanout at selected supermarkets and specialty food shops. Use a Moroccan or Middle Eastern spice blend from the supermarket, if you prefer.

crispy mushroom parmigiana salad

serves 4

prep 10 mins (+ chilling)

cooking 20 mins