Sunday, 26 February 2012

lamb, feta + lentil fattoush

Fattoush is one of my favourite salads & the lamb, feta + lentils in this variation = perfectness! 

1 cup french-style green lentils
1/2 cup extra virgin olive oil, + extra to drizzle
2 juiced lemons + extra to serve
2 teaspoons sumac
3 lamb backstraps
2 lebanese pita breads
2 lebanese cucumbers, seeds removed + sliced
handfull of grape tomatoes
bunch red radishes, cut into wedges
bunch torn flat leaf parsley
bunch torn mint leaves
bunch torn coriander leaves
3 spring onions
lots of crumbled greek feta

Cook lentils in boiling water for 30 minutes . To make dressing whisk oil, lemon juice, sumac, salt + pepper in a bowl . Pour half of dressing over lamb to marinade and the other half over the cooked lentils . Chargrill lam for 3 minutes each side for medium rare . Rest for 5 minutes before slicing . Drizzle lebanese bread with olive oil and season . Cook on grill until toasted . Add all ingredients together in a big bowl and toss with hands . Serve with lemon .

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