Capsicum and feta lamb cutlets

Colourful vegetables and grilled lamb with tasty dip means a complete meal which is ready in a flash.

• 2 small zucchini, sliced
• 150g button mushrooms, halved
• 1 yellow capsicum, sliced
• 1 red onion, cut into thin wedges
• 1 tablespoon olive oil
• 125g cherry tomatoes
• 8 small lamb cutlets, trimmed
• 1/3 cup red capsicum, feta and cashew chunky dip
• 40g baby rocket

Energy 1125kJ	Fat saturated 4.50g
Fat Total 17.80g	Carbohydrate sugars g
Carbohydrate Total 6.70g	Dietary Fibre 2.70g
Protein 19.20g	Cholesterol 48.00mg
Sodium 213.00mg

All nutrition values are per serve.

1. Step 1

   Preheat grill on medium. Line 2 baking trays with foil. Place zucchini, mushroom, capsicum and onion in a single layer on 1 prepared tray. Drizzle with oil. Season with salt and pepper. Grill for 7 to 8 minutes or until vegetables start to brown. Add tomatoes. Grill for 5 to 6 minutes or until vegetables are tender. Set aside.

2. Step 2

   Meanwhile, combine 1 tablespoon cold water and 2 tablespoons dip in a bowl. Add lamb. Season with salt and pepper. Toss to combine. Place lamb in a single layer on remaining tray. Grill for 5 to 7 minutes for medium or until cooked to your liking.

3. Step 3

   Combine vegetables and rocket in a bowl. Top cutlets with remaining dip. Serve with vegetable mixture.