Lamb and asparagus salad with hummus dressing

Step 1

Combine oil, garlic and rosemary in a shallow bowl. Add lamb; turn to coat. Cover; chill for 15 minutes to marinate.

Step 2

Make hummus dressing by whisking hummus and lemon juice in a small bowl until smooth.

Step 3

Preheat an oiled barbecue flatplate and char-grill plate over moderately high heat. Add lamb to flatplate; cook and stir for 2-3 minutes or until cooked. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes.

Step 4

Spray onion, capsicum, tomatoes and asparagus with oil. Char-grill vegetables in batches, turning occasionally, for 4-5 minutes or until tender.

Step 5

Arrange vegetables and rocket on serving plates. Top with lamb. Drizzle with dressing Serve with lemon wedges.