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How to make Warm lamb & rice salad with basil dressing

Yield = 4
Prep time: 0:15
Cook time: 1:05
Total time: 1:20

Ingredients

  • 750ml (3 cups) boiling water
  • 270g (1 1/3 cups) long-grain brown rice
  • 1/2 cup loosely packed fresh basil leaves
  • 1 garlic clove, crushed
  • 80ml (1/3 cup) olive oil
  • 2 tablespoons fresh lemon juice
  • Salt & freshly ground black pepper
  • 2 (about 400g) lamb backstraps
  • 1 bunch asparagus, woody ends trimmed, cut in half diagonally
  • 1 red capsicum, halved, deseeded, thickly sliced
  • 350g butternut pumpkin, peeled, deseeded, thinly sliced
  • 200g cap mushrooms, thickly sliced

Method

  • Step 1 Place water in a saucepan over high heat. Add the rice and bring to the boil. Reduce heat to low and simmer, covered, for 45-50 minutes or until all the water is absorbed and the rice is tender. Remove from heat. Transfer to a large heatproof bowl.
  • Step 2 Place the basil, garlic and 60ml (1/4 cup) of the oil in the bowl of a food processor and process until finely chopped. Add the lemon juice and process until just combined. Transfer to a jug. Taste and season with salt and pepper.
  • Step 3 Preheat a barbecue grill or chargrill pan on medium. Season lamb with salt and pepper. Cook on preheated grill for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Place the asparagus, capsicum, pumpkin and mushroom in a bowl. Drizzle with the remaining oil and season with salt and pepper. Cook on grill, turning occasionally, for 6-8 minutes or until tender. Add the chargrilled vegetables to the rice and gently toss to combine.
  • Step 4 Thinly slice lamb across the grain. Divide rice salad among bowls. Top with lamb and drizzle with basil dressing to serve.