recipe-lamb-moroccan-2

Middle Eastern inspired lamb salad

  • Serves 6
  • Prep time: 10 mins | Cooking time: 10 mins

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

  • 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!