Char Grilled Lamb, Zucchini and Feta Rice Salad

Cook time 45 minutes
Servings 4


2 lamb backstraps

1 cup jasmine rice

160ml Extra Virgin Olive Oil

1 tbsp dukkah

2 garlic cloves, crushed

2 small zucchini

1/3 cup currants

1/3 cup hazelnuts, roasted and chopped

150g feta, crumbled

2 tbsp white wine vinegar

3 sprigs parsley, leaves picked

1/2 red onion, very thinly sliced

Char Grilled Lamb, Zucchini and Feta Rice Salad


Cook the rice to packet instructions then set aside and cool to room temperature.

Combine 3 tbsp of extra virgin olive oil, dukkah, garlic and season well with salt and pepper. Cut the zucchini into 1cm thick slices at an angle then brush over the dukkah marinade. Preheat a chargrill over high heat and add the zucchini to one side of the pan. Drizzle meat with a little of the extra virgin olive oil and season with salt and pepper. Cook the lamb for 3-4 minutes on each side and the zucchini for 2 minutes on each side until well charred and tender. Remove and set aside. Half the lemon and grill for 2 minutes cut side down then remove from the heat.

For the dressing combine the juice from the grilled lemon, remaining extra virgin olive oil, vinegar, season with salt and pepper.

Rest the lamb and thinly slice.

Mix the rice, sliced lamb, zucchini, onion, currants, parsley, feta and nuts in a large bowl and add the dressing. Toss again and serve with extra feta on top.