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Ingredients

4 peaches, stoned, cut into wedges
1 tablespoon barbecue seasoning
1/4 cup (60ml) olive oil
12 Coles Australian Lamb Cutlets
120g pkt Coles Brand Australian Baby Spinach
12 cherry bocconcini, torn
1 small red onion, cut into thin wedges
1 cup mint leaves
1 tablespoon pure maple syrup
1 tablespoon red wine vinegar
Sliced sourdough bread, to serve

Method

Step 1 Heat a barbecue grill or chargrill on medium-high. Cook the peach for 2 mins each side or until charred. Transfer to a plate.
Step 2 Meanwhile, combine the barbecue seasoning and 2 tablespoons of oil in a large bowl. Add the lamb and turn to coat.
Step 3 Cook the lamb on the barbecue grill for 2 mins each side or until cooked to your liking. Cover and set aside for 5 mins to rest.
Step 4 Divide the spinach leaves among serving plates. Top with the peach, bocconcini, onion, mint and lamb. Whisk the maple syrup, vinegar and remaining oil in a small bowl. Drizzle over the salad. Serve with the sliced bread.

Grilled lamb and peach salad with maple dressing

How to make Grilled lamb and peach salad with maple dressing

Ingredients

Method