Fire up the BBQ and invite everyone around for this tender barbecued lamb with tangy harissa yoghurt that will have friends and family licking their lips
Ingredients for BBQ Lamb With Zucchini And Eggplant Salad Recipe
0.17 kilogram Coles australian lamb butterflied leg with rosemary & garlic
0.17 teaspoon Fennel seeds
0.17 Large eggplant, cut into 1cm-thick slices
0.33 Zucchini, thinly sliced lengthways
0.17 tablespoon Olive oil
0.17 Red onion, cut into thin wedges
66.67 gram Can chickpeas, rinsed, drained
10 gram Pkt coles australian baby rocket
0.17 cup Flat-leaf parsley leaves
0.17 cup Mint leaves
16.67 gram Marinated fetta, crumbled
0.33 teaspoon Ground Cumin
0.33 teaspoon Ground coriander
0.17 teaspoon Caraway seeds
0.08 teaspoon Ground cinnamon
55 gram Jar roasted peppers, drained, coarsely chopped
0.17 Red chilli, seeded, chopped
0.17 Garlic Clove, Crushed
0.06 cup Olive oil
33.33 gram Greek-style yoghurt
Nutrition value
655
calories per serving
30 g Fat56 g Protein38 g Carbs22 g FiberOther
Current Totals
Fat
30g
Protein
56g
Carbs
38g
Fiber
22g
MacroNutrients
Carbs
38g
Protein
56g
Fiber
22g
Fats
Fat
30g
Vitamins & Minerals
Calcium
266mg
Iron
10mg
Vitamin A
1219mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
12mg
Vitamin B6
< 1mg
Vitamin B9
254mcg
Vitamin B12
2mcg
Vitamin C
112mg
Vitamin E
4mg
Copper
< 1mcg
Magnesium
210mg
Manganese
2mg
Phosphorus
538mg
Selenium
53mcg
Zinc
8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment