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Middle Eastern Lamb Sharing Salad Middle Eastern Lamb Sharing Salad

Middle Eastern Lamb Sharing Salad

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Our Middle Eastern Lamb Sharing Salad is so pretty, you’ll probably just want to stare at it for hours on end. Unfortunately, you can’t hang it on a wall (we’ve tried), so you’ll have to give in and tuck in at some point. Luckily for you, it’s as tasty as it looks, so grab a fork and savour the sweet, fresh, fabulous flavour of your new favourite salad.

Preparation: 15 mins 
Cooking: 45 mins
Ingredients

Serves 4-6

500g lamb leg cubes

For the toasted chickpeas

1 x 400g can chickpeas, drained

1 teaspoon garlic infused olive oil or olive oil

1 teaspoon Moroccan seasoning

For the marinade

1 teaspoon garlic infused oil

2 teaspoons Moroccan seasoning

Salt and freshly milled black pepper

For the pickled onions

2 tablespoons white wine or cider vinegar

Pinch of sugar

1 small red onion, thinly sliced

For the beetroot hummus

1 x 400g can chickpeas, drained

3 tablespoons natural Greek yogurt

300g cooked fresh beetroot, roughly chopped

1 garlic clove, crushed

2 tablespoons prepared tahini

1 teaspoon freshly chopped mint

To serve

100g fresh rocket leaves

50g pomegranate seeds

A small handful of coriander leaves and mint leaves

1 packet of mini sour dough toasts or pitta crisps

Method
  • Preheat the oven to 180oC, 160oC Fan, Gas Mark 4.
  • For the toasted chickpeas, place the chickpeas, oil and Moroccan seasoning in a bowl and coat well. Tip into a baking tray and roast for 45 minutes until crisp. 
  • Meanwhile, mix the lamb with the remaining oil, Moroccan seasoning and salt and pepper.  Cover and marinate for 20 minutes.
  • For the pickled onions, in a small bowl mix together the vinegar, sugar and red onion. Set aside for 20 minutes then discard the liquid.
  • For the beetroot hummus, place all the ingredients into a food processor and blend to a smooth paste.
  • To serve, heat a large non-stick frying pan to high and quickly fry the lamb for 5 minutes until tender.
  • Smear half the beetroot hummus onto a large plate, top with lamb and scatter with the chickpeas, pickled onions, rocket, pomegranate, coriander and mint.
  • Serve with remaining hummus and pitta crisps or sour dough bread on the side.

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