BBQ Lamb with Avocado and Grilled Tomato Salad

Ingredients

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

Directions

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.