The Ultimate Salad For Spring

The Ultimate Salad For Spring

More than just some leafy greens

By Gavin Sutherland  | 23rd September 2020

Meet Another Food Blogger, Gavin Sutherland! From cooking taking classes since the age of eleven to epic fishing escapades (as the son of a Scottish fisherman), Gavin’s culinary career has included managing international dining hotspots like Michelin starred PUBLIC restaurant in downtown NYC. Since moving to Brisbane and killing the stay-at-home dad game, he’s busy teaching his little one to love food as much as he does (to little avail), while cooking up a storm in the kitchen! As a big name in the culinary industry, we had to ask Gavin for his grilled lamb and roasted veg salad recipe to share with you!

You’ll need…

  • 600g butterflied lamb leg
  • Salt
  • 2 tbsp olive oil

Salad

  • 250g Brussels sprouts cut in half
  • 250g squash, chopped
  • 1 red onion cut into wedges
  • 2 red chilies, sliced
  • 50g feta, crumbled
  • 1/2 pomegranate, de-seeded
  • 100g rocket
  • 2 tbsp pepitas

Tahini Dressing

  • 2 tbsp tahini
  • 150ml olive oil
  • 1 tbsp lemon juice
  • 2 tsp Dijon mustard
  • 1 tbsp maple syrup
  • 1 clove garlic, crushed
  • 2 tbsp cold water

 

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Instructions

Lamb

1. Remove lamb from the fridge prior to cooking, season and add oil.
2. Cook at 180°C on indirect heat in the barbecue for 20-25 minutes, until 54°C and then sear for one minute on either side to a finished temperature of 56-58°C.
3. Leave the meat to rest for a minimum of ten minutes before slicing.

Lemon Tahini Dressing

1. This couldn't be easier! Grab a mixing bowl or a jar with a lid. Place all ingredients inside and either shake it up or whisk until combined.

Roasted Vegetable Salad

1. Season the squash, sprouts, onion and chilli with salt and oil, and roast in the oven at 180°C for 18-20 minutes. Remove from the oven and allow to cool before assembling the salad.
2. Once vegetables have cooled, add them and the remaining salad ingredients to a large bowl and toss to combine.
3. Add dressing in small amounts to the salad, taste and adjust to your liking.

Spring salad, spring, salad, lamb salad, healthy salad, light salad, Gavin Sutherland, Spring Salad Recipe

Notes

Tips/Tricks

Rest your meat – I can't talk about this enough! Read more here.

Nutrition

Calories: 747kcal | Carbohydrates: 32g | Protein: 29g | Fat: 59g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 260mg | Potassium: 1110mg | Fiber: 7g |Sugar: 14g | Vitamin A: 7975IU | Vitamin C: 110mg | Calcium: 193mg | Iron: 5mg

CULTURALLY COOL ISSUE

View mag here >

Article by Gavin Sutherland 

This story has been written by a Guest Styler for Style

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