The capsicum keeps the base of the dish fresh and crunchy; therefore this is a great dish to prepare in advance. I like to add more sweet chilli than in the recipe and throw the marinade over the lamb as it is cooked so that it really soaks up the flavours of the marinade, then pour the whole lot over the prepared salad.
"If I need this to be for more than 4-6 people, I use an extra coloured pepper but not green – too strong!"– Natalie Lord.
Pictured: BBQ'd Lamb Fillet with Feta and Coriander
Lamb fillets/steaks (one per person)
1 punnet cherry tomatoes, cut in half
1 block of feta, cut into small cubes
1 cup coriander or parsley, chopped - I just buy a bunch of coriander and use this, I don’t measure it out!
1 red coloured pepper, deseeded and sliced
1 yellow coloured pepper, deseeded and sliced
1 small green pepper, deseeded and sliced
(I use quite big coloured peppers but only a small green one as these can be quite strong etc)
Dressing
3 tbsp extra virgin olive oil
1 tbsp sweet chilli sauce
1 tsp soy sauce
Grated rind and juice of 2 limes
Lamb can be served hold or cold, but if preparing in advance, keep everything chilled in the fridge.
Prepare vegetables and feta etc in advance and put into salad bowl or flat platter.
Mix the dressing ingredients in a bowl.
When ready to serve -
Sear the lamb fillets on a hot, oiled BBQ - cook for just a couple of minutes until browned, and then remove to a plate to rest the meat for a minimum of 10 minutes. Slice the meat into bite size pieces.
Place lamb across the top of the salad and pour dressing over the top.
Serves 4 – 6