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


  1. 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.
  2. 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.
  3. 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.
  4. 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.