Chilli, Coriander, Lamb and Barley Salad
Chilli, coriander, lamb, and barley salad—a delicious and hearty lunch idea from Women's Weekly Food.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2/3 cup (130g) barley
- 1 tablespoon olive oil
- 1 teaspoon dried chilli flakes
- 1 tablespoon fresh coriander (cilantro), finely chopped
- 500 grams (1 pound) lamb back straps
- 250 grams (8 ounces) baby egg (plum) tomatoes, quartered
- 100 grams (3 ounces) baby spinach leaves
- 100 grams (3 ounces) reduced-fat fetta cheese, crumbled
- 2 tablespoons lemon juice
- 1/4 teaspoon caster (superfine) sugar
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