Fresh and light, but without skimping on flavour,this healthy lamb salad uses everyday ingredients to keep your family feeling full and great.
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, crushed
- 1 teaspoon lemon rind, finely grated
- 8 x 100g lamb rump steaks, trimmed
- 1 cup pearl barley, rinsed
- 1 small bunch kale
- 1 tablespoon extra virgin olive oil
- 2 red onions, halved, thinly sliced
- 2 tablespoons pine nuts
- 250g cherry tomatoes, halved
- 1/3 cup sultanas
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- Extra virgin olive oil, to serve
- Lemon wedges, to serve
- Combine vinegar, garlic and lemon rind in a shallow glass or ceramic dish. Add lamb. Turn to coat. Cover. Refrigerate for 1 hour to allow flavours to develop.
- Place 1 litre of water in a saucepan. Add barley. Cover. Bring to the boil over high heat. Reduce heat to low. Simmer for 35 minutes or until tender. Drain. Cover.
- Meanwhile, remove and discard stems from kale. Roughly shred leaves. Heat oil in a frying pan over medium heat. Add onion. Cook, stirring, for 10 minutes or until very soft. Add pine nuts. Cook, stirring, for 2 minutes or until pine nuts are lightly toasted. Add kale leaves. Cook, stirring occasionally, for 5 minutes or until kale is just wilted. Remove from heat. Add tomato. Cover. Set aside for 5 minutes. Add barley, sultanas, lemon juice and parsley. Season well with salt and pepper. Toss well to combine. Cover to keep warm.
- Heat a chargrill pan over medium-high heat. Cook lamb for 2 to 3 minutes each side, for medium, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 3 minutes to rest. Serve lamb with barley salad, drizzled with oil, and lemon wedges.