Ready to brighten up your table with a refreshing dish? Try our delicious and nutrient-packed recipe!

Ingredients: 

1 cup (200g) pearl barley 
12  Lamb Cutlets, French trimmed, or 4 Lamb Forequarter Chops 
2 tsp smoked paprika 
2 tsp dried oregano 
1/4 cup (60ml) olive oil 
300g mixed medley tomatoes, coarsely chopped 
1 Lebanese cucumber, coarsely chopped 
1 red onion, finely chopped 
2 spring onions, thinly sliced 
1/2 cup coarsely chopped mint 
1/2 cup coarsely chopped flat-leaf parsley 
1 lemon, zested, juiced

Instructions: 

Cook barley in a large saucepan of boiling water for 20 mins or until tender. Refresh under running water. Drain well. 
Meanwhile, combine the lamb, paprika, oregano and 1 tbs oil in a large bowl. Season. Toss to combine. 
Heat a barbecue grill or chargrill over medium-high heat. Cook lamb for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. 
Place the barley in a large bowl with the tomato, cucumber, onion, spring onion, mint and parsley. Drizzle with the lemon juice and remaining oil and toss to combine. 
Spoon the barley mixture over a serving platter. Top with the lamb and sprinkle with lemon zest to serve. 

Enjoy!

Credit:  
Recipe - Coles Magazine 
Image -  Ben Dearnley