Fire up the BBQ and invite everyone around for this tender barbecued lamb with tangy harissa yoghurt that will have friends and family licking their lips
Ingredients For BBQ Lamb With Zucchini And Eggplant Salad Recipe
1 kilogram Coles australian lamb butterflied leg with rosemary & garlic
1 teaspoon Fennel seeds
1 Large eggplant, cut into 1cm-thick slices
2 Zucchini, thinly sliced lengthways
1 tablespoon Olive oil
1 Red onion, cut into thin wedges
400 gram Can chickpeas, rinsed, drained
60 gram Pkt coles australian baby rocket
1 cup Flat-leaf parsley leaves
1 cup Mint leaves
100 gram Marinated fetta, crumbled
2 teaspoon Ground Cumin
2 teaspoon Ground coriander
1 teaspoon Caraway seeds
0.5 teaspoon Ground cinnamon
330 gram Jar roasted peppers, drained, coarsely chopped
1 Red chilli, seeded, chopped
1 Garlic Clove, Crushed
0.33000000000000007 cup Olive oil
200 gram Greek-style yoghurt
Nutrition value
655
calories per serving
30 g Fat56 g Protein38 g Carbs22 g FiberOther
Current Totals
30 g Fat
56 g Protein
38 g Carbs
22 g Fiber
MacroNutrients
Carbs
38 g
Protein
56 g
Fiber
22 g
Fats
Fat
30 g
Vitamins & Minerals
Calcium
266 mg
Iron
10 mg
Vitamin A
1219 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
12 mg
Vitamin B6
0 mg
Vitamin B9
254 mcg
Vitamin B12
2 mcg
Vitamin C
112 mg
Vitamin E
4 mg
Copper
1 mcg
Magnesium
210 mg
Manganese
2 mg
Phosphorus
538 mg
Selenium
53 mcg
Zinc
8 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment