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Hayden Quinn’s Mixed Grill & Salad

Hayden Quinn’s Mixed Grill & Salad
20 minutes
30 minutes

When you have lots of mouths to feed, a mixed grill is perfect. This mixed grill is packed with Lebanese-inspired flavours. The versatile spice rub will work with any protein. Make the salad with any variety of salad leaves you like. Mix it up with a balance of bitter and sweet leaves, colourful leaves and leaves that bring an element of texture.


Meat rub:

  • 1 tbs smoked paprika
  • 1 tbs ground cumin 
  • 1 tbs ground coriander 
  • 1 tbs sumac 
  • 1 tsp ground cinnamon
  • Sea salt

Salad dressing:

  • 1/2 cup natural yoghurt 
  • 1 tbs pomegranate molasses 
  • 2 tsp sumac 
  • Juice of 1/2 lemon 
  • 1 tbs red wine vinegar 
  • 1/2 cup extra virgin olive oil 
  • 1/2 tsp sea salt


  • 300g mixed salad leaves such as Tuscan kale, red sorrel and mizuna 
  • Small bunch red radishes, quartered 
  • Small bunch fresh coriander leaves, roughly chopped 
  • Small bunch fresh parsley leaves, roughly chopped 
  • 3 medium pita breads



Step 1
Place the meat on a tray and bring to room temperature. Preheat the BBQ to medium-high heat.

Step 2
Mix the dry rub ingredients together and coat the meat evenly. Season generously with salt.

Step 3
Cook the lamb backstraps and rib fillet steaks for 3-4 minutes each side or to your liking. Cook the sirloin steaks for 5-6 minutes each side or to your liking. Remove from the heat and allow to rest before slicing.

Step 4
To make the salad, add the dressing ingredients to a small jar, replace the lid and shake to combine. Roughly chop the salad leaves and add to a bowl or platter along with the radishes and chopped herbs. If using robust leafy greens such as kale, prepare it by massaging the leaves with olive oil and a bit of salt before adding to the bowl.

Step 5
Heat the pita bread on the BBQ until lightly charred and crispy. Roughly tear it into small pieces. Mix 1/2 of it through the salad leaves. Add the dressing and toss through. Sprinkle the remaining pita bread over the top of the salad to serve.

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