Middle Eastern inspired lamb salad
Inspired by the flavours of the Middle East this sensational salad is packed full of flavour and provides a new twist on the classic lamb roast. Better yet, this salad is so incredible you could omit the lamb for a meat free alternative.
Ingredients
Method
Ingredients
- 1 x roasted or barbecued leg of lamb – butterflied or whole
- 400 gm falafel mix
- Canola oil (or similar)
- 200gm hummus
- 2 x handful rocket
- ½ cup Italian parsley (roughly chopped)
- ½ cup mint (roughly chopped)
- Extra virgin olive oil
- 1/3 cup dates (roughly chopped)
- 1/3 cup toasted almonds (roughly chopped)
- 1-2 lemons, juice of
- 1 x pomegranate (seeds only) optional
- Flaky salt and fresh black pepper
Method
1. Pre-heat your oven to 90 degrees Celsius.
Take the falafel mix and mould into disc’s that are about a centimetre thick.
2. Place a suitable sized pan or skillet on medium high heat. Once hot add a liberal amount of canola oil, then cook your falafel until golden and crisp on each side. Place in the pre-heated oven to keep warm while you finish cooking off the rest of the falafel.
3. To serve take a suitable sized platter and cover the base with a liberal amount of hummus. Top with warm falafel, then carve some of the lamb and add around the falafel.
4. Next, toss the rocket, parsley and mint in a bowl and dress with the olive oil. Spread the greens out over the lamb then finally toss over the chopped dates, almonds and pomegranate seeds (optional).
5. Finish with a healthy squeeze of lemon juice over it all, season with some flaky sea salt and fresh black pepper and enjoy!