Warm salad of spring vegetables with griddled lamb

Warm salad of spring vegetables with griddled lamb

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(7 ratings)

Prep: 30 mins Cook: 15 mins


Serves 6
This warm, dressed salad is delicious on its own, but if you need a bit more bite, grilled lamb is the perfect choice

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal453
  • fat34g
  • saturates13g
  • carbs7g
  • sugars3g
  • fibre4g
  • protein31g
  • salt0.22g
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  • 1 bunch asparagus, trimmed and sliced



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 140g podded pea, frozen are fine



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 140g podded broad bean, frozen are fine
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 3 tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp coriander seed
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 2 tbsp red wine vinegar
  • handful tarragon leaves



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • handful mint leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 6 large lamb chop


  1. Get a bowl of iced water at the ready and bring a large pan of salted water to the boil. Cook the asparagus in the water for 3 mins, then scoop into the iced water with a slotted spoon. Cook the peas for 2 mins, then place in the iced water. Cook the broad beans for another 2 mins, pop into the iced water, then remove them from their skins. Cut a cross in the bottom of each tomato, then blanch in boiling water for about 10 secs before placing in iced water. Peel, quarter and deseed the tomatoes and cut the flesh into small chunks.

  2. Heat the oil and coriander seeds gently in a small saucepan, then take off the heat and stir through all the veg and the vinegar. Season with salt and pepper, and stir through the tarragon and mint.

  3. Heat a large griddle pan or barbecue. Season the lamb with salt and pepper, and cook for 4 mins on each side for medium, or 6 mins for well done. Serve each lamb chop with the vegetable dressing.

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Comments (6)

abipope's picture

Nice simple but different salad to serve with lamb, nothing groundbreaking. You could spice up the dressing - agree with a previous reviewer that crushed whole coriander seeds don't work.

Frantic Flapjack's picture

This was a lovely way of serving vegetables - the tarragon flavour was gorgeous. I served with the lamb and a few new potatoes.

bjb077's picture

have made this several times!..Did just the veggie part..last time rehaeted vegetables wth a bit of butter and served as vegetable course with grilled steak.fabulous

janbomyers's picture

very easy, would use ground coriander next time as didn't like the texture of the seeds.

joanie0's picture

Superb! And so easy to prepare.

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