AUD
Think salads are just a boring side dish? Not anymore. Tom from Smoky Pastures BBQ has taken a classic and given it a serious BBQ glow-up.
We’re talking bold flavours, awesome textures, and zero boring bits — this one’s hearty, satisfying, and 100% main-meal material 🔥
It’s the kind of salad that’ll have you going back for seconds... and maybe even thirds.
Ingredients:
Lamb and Salad
- 500g lamb backstrap or rump
- 1 cup cooked pearl cous cous
- 1 red onion, peeled and quartered
- 1/2 butternut pumpkin, peeled and cut into 2cm cubes
- 1 whole large beetroot, peeled and chopped into wedges
- Olive oil
- 250g halloumi, cut into strips
- Risk It seasoning
Dressing
- 1 whole garlic bulb
- 1/4 cup olive oil
- 1 Tbsp apple cider vinegar
- 1/2 tsp salt
Instructions:
1. Preheat BBQ to 200c roasting temperature
2. Wrap the garlic bulb in foil, then dress the other vegetables in olive oil and season with Risk It
3. Roast the vegetables in the oven for around 40 minutes, or until browned and softened, let these cools
4. While vegetables are cooling, set up your bbq to cook on high direct heat
5. Coat halloumi and lamb with olive oil. Season lamb with Risk It. Cook halloumi both sides until softened and has grill marks. Cook lamb for 4 minutes per side, and has at least reached 58c internal temperate
6. Squeeze the roasted garlic into a mixing bowl with the rest of the dressing ingredients and combine well
7. Add the cous cous, cooled vegetables and dressing and toss to combine
8. Slice the lamb into this strips. Top the salad with the lamb and cooked halloumi