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spring lamb salad


Chargrilled spring lamb salad


  • 4 lamb steaks
  • 100g sugar snap peas, trimmed
  • 1 bunch asparagus, trimmed, halved
  • 400g cauliflower, cut into small florets, florets halved
  • 2 carrots, cut into ribbons
  • 60g baby rocket leaves
  • 2 cooked baby beetroot, drained, thinly sliced
  • 400g can lentils, rinsed, drained
  • 2 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil
  • 80g of crumbled feta

Spring is finally here in the UK! The sun is out, the blossom is in bloom and daffodils line our grassy banks…at Luminous HQ we are BIG foodies…and with every new season, brings exciting seasonal ingredients!

Nothing says spring like lamb, and this gorgeous salad is full of vitamins and minerals to get your face blooming as beautifully as the spring flowers! The lentils and feta provide and additional hit of protein, perfect for strong and healthy facial muscles. This recipe (from Taste Ausralia) serves 4.


  1. Heat a lightly greased barbecue grill or chargrill on medium-high. Season lamb. Cook, in batches, for 2 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Slice lamb.

  2. Meanwhile, cook sugar snap peas, asparagus and cauliflower on grill for 3-4 mins until charred and just tender. Transfer to a plate. Set aside for 5 mins to cool.

  3. Place lamb, sugar snap peas, asparagus and cauliflower in a large bowl with carrot, rocket beetroot, lentils, vinegar and oil. Season. Toss gently to combine. Serve salad sprinkled with feta.