Lately I’ve been trying to cook on the BBQ as much as possible. Even if the weather isn’t playing ball there’s something very satisfying about cooking on an open flame in the great outdoors (or at least my backyard). A delivery of some Moro olive oil this week made me think about using the oil for cooking on the BBQ and to make an accompanying salad.
You need a splash of oil and some seasoning for this recipe to get the lamb fillets ready for the BBQ. Then the olive oil comes out again for a refreshing watermelon salad with Israeli cous cous, fetta cheese and mint. A splash more oil brings the salad together and the whole thing is ready to eat in about 20 minutes.
Olive oil ready to give away
Thanks to Moro I’ve got three bottles of olive oil to give away to Gourmet Chick readers.
1. To win a bottle of Moro olive oil please leave a comment below stating a dish you’ll use the olive oil to cook.
2. The competition closes at 5pm Australian Eastern Standard time on Friday 13 December 2013. The three winners will be selected using random.org and the winner will be announced on Gourmet Chick on Monday 16 December.
Good luck!
Mixing the dressing
Dukkah lamb and watermelon salad
2013-12-05 20:43:25
Serves 4
471 calories
56 g
58 g
18 g
24 g
4 g
425 g
55 g
27 g
0 g
13 g
Amount Per Serving
Calories 471
Calories from Fat 160
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Total Carbohydrates 56g
19%
Sugars 27g
Protein 24g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 125g Israeli couscous
- 50ml extra virgin olive oil
- 2 x 250g lamb backstraps
- 1 tbsp dukkah
- 1 lemon, zested and juiced
- 2 tbsp honey
- 1 tbsp rose water
- 1/4 watermelon, diced
- 150g marinated fetta
- 2 tbsp fresh mint leaves
- 1. Bring a saucepan of water to the boil and cook the Israeli couscous for about 15 mins or until tender. Drain the couscous.
- 2. Meanwhile heat the BBQ or a chargrill pan to a high heat. Drizzle the lamb with half the olive oil and season before cooking on the BBQ for 2 to 3 minutes on each side.
- 3. Take the lamb off the BBQ and roll it in the dukkah. Cover loosely with foil and set aside to rest.
- 4. Meanwhile combine half the olive oil, honey, rose water, lemon zest and juice in a large bowl. Add the couscous and watermelon and toss to combine. Crumble the fetta and mint leaves on top of the salad.
- 5. Slice the lamb and place it on top of the salad.
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Finishing the salad
Category: Competition, Recipe - BBQ, Recipe - Dinner Tags: Competition, Recipe - BBQ, Recipe - dinner
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