BBQ Lamb with Avocado and Grilled Tomato Salad


8 trimmed lamb cutlets
1/2 cup Fountain Squeezy BBQ Sauce
2 cloves crushed garlic
1 tablespoon wholegrain mustard
5 quartered egg tomatoes
100g baby rocket
400g can drained chick peas
1 medium sliced avocado
1/2 cup flaked parmesan cheese
1/4 cup fat-free balsamic dressing


Combine 8 trimmed lamb cutlets, 1/2 cup Fountain Squeezy BBQ Sauce, 2 cloves crushed garlic and 1 tablespoon wholegrain mustard. Marinate for 15 minutes. Char-grill cutlets with 5 quartered egg tomatoes. Toss tomatoes in a large bowl with 100g baby rocket, 400g can drained chick peas, 1 medium sliced avocado, 1/2 cup flaked parmesan cheese and 1/4 cup fat-free balsamic dressing. Serve cutlets with tomato salad.

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