Cook up a healthy Lebanese salad of lamb and lentils, combined with feta and crisped pita bread.
Ingredients
- 300g (1 1/2 cups) French-style green lentils (see top tips)
- 125ml (1/2 cup) extra virgin olive oil, plus extra, to drizzle
- 1 1/2 lemons, juiced, plus extra cheeks, to serve
- 2 teaspoons sumac (see Top tips)
- 3 lamb backstraps, trimmed
- 2 Lebanese pita breads, split in half
- 2 small Lebanese cucumbers
- 200g grape tomatoes, halved
- 1 bunch red radishes, trimmed, cut into wedges
- 1/3 cup torn flat-leaf parsley
- 2 tablespoons chopped mint leaves
- 2 tablespoons chopped coriander leaves
- 3 spring onions, finely chopped
- 100g feta, crumbled
Method
- Step 1Place lentils in a pan, cover with 8cm cold water and bring to the boil over medium heat. Cook for 30 minutes or until tender. Drain. Place in a large bowl.
- Step 2Meanwhile, to make dressing, whisk oil, lemon juice, sumac, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper in a small bowl. Reserve 2 tablespoons for lamb.
- Step 3Toss remaining dressing with warm lentils. Set aside. Preheat a chargrill pan over medium heat. Toss lamb with reserved dressing in a bowl. Chargrill for 3 minutes each side for medium-rare or until cooked to your liking. Rest for 5 minutes. Drizzle pitas with a little extra oil and season with salt. Cook for 45 seconds each side or until toasted.
- Step 4Halve cucumbers lengthwise. Using a spoon, scoop out seeds and discard. Cut into 1cm pieces, then add to lentils with tomatoes, radishes, herbs and onions. Break bread into 2cm pieces, add to salad and toss to combine.
- Step 5Cut lamb into thin slices on the diagonal, then layer on a platter with salad. Scatter with feta and serve with lemon cheeks.
- High fibre
- Low carb
- Low sugar
- Lower gi
Nutrition
3125 kj
Energy
41g
Fat Total
10g
Saturated Fat
14g
Fibre
41g
Protein
58mg
Cholesterol
490.58mg
Sodium
6g
Carbs (sugar)
48g
Carbs (total)
All nutrition values are per serve
Notes
Top tips: French-style green lentils are available from selected supermarkets and delis.
Sumac is a reddish-brown, sour ground Middle Eastern spice from supermarkets.
- Author: Sophia Young
- Image credit: Ben Dearnley
- Publication: MasterChef
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