Create a gourmet Middle Eastern meal at home with this tender lamb backstrap and sweet potato salad.
Ingredients
- 145g (1 cup) whole raw unsalted cashew nuts
- 1/2 coral lettuce, washed, dried
- 1/2 mignonette lettuce, washed, dried, larger leaves torn
- 2 small orange sweet potatoes (kumara), halved lengthways, sliced crossways into 1cm-thick pieces
- 2 tablespoons peanut oil
- 1kg lamb eye of loin (backstrap)
- 80g (1/4 cup) tandoori paste
tahini dressing
- 1 x 125g container natural yoghurt
- 80ml (1/3 cup) water
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 garlic clove, crushed
- Pinch of salt
Method
- Step 1Preheat barbecue grill on medium-high. Heat a non-stick frying pan over medium heat. Add cashews and cook, tossing, for 3 minutes or until toasted. Coarsely chop.
- Step 2Place lettuce leaves in a bowl.
- Step 3To make the tahini dressing, combine yoghurt, water, tahini, lemon juice and garlic in a jug. Taste and season with salt.
- Step 4Place sweet potato and oil in a bowl and toss to coat. Cook on preheated grill for 5 minutes each side or until brown and tender. Transfer to bowl with lettuce.
- Step 5Brush lamb with tandoori paste and cook on grill for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest. Thinly slice across the grain and add to the salad.
- Step 6Toss salad and divide among serving bowls. Drizzle with tahini dressing and sprinkle with cashews. Serve immediately
- Low carb
- Low sugar
- Lower gi
Nutrition
2298 kj
Energy
36g
Fat Total
8g
Saturated Fat
4g
Fibre
44g
Protein
110mg
Cholesterol
613.9mg
Sodium
5g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Amanda Kelly
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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