Fattoush with Crispy Lamb
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Fattoush with Crispy Lamb

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Fattoush is traditionally a Lebanese salad that can be served with tapas to freshen the palate, or garnished with crispy lamb for a light meal. Crunchy bites of pita bread, a sprinkling of sumac and a tahini dressing give this dish a wonderful hint of summer.
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 20 mins Cook: 20 mins
Serves 4-6 Serves 4-6
Good source of iron Good source of iron
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Ingredients

Crispy lamb

  • 250g Quality Mark lamb mince
  • 1 teaspoon crushed chilli
  • ½ onion, diced

Fattoush salad

  • 8 leaves romaine lettuce
  • 3 tomatoes, cut into wedges
  • 1 red capsicum, deseeded and cut into chunks
  • 1 yellow capsicum, deseeded and cut into chunks
  • 1 cucumber, deseeded and diced
  • ½ cup fresh parsley, chopped
  • ½ cup fresh mint leaves
  • bunch radishes
  • ¼ cup olive oil
  • ¼ cup lemon juice

Pita crisps

  • 2 large pita breads, cut into segments
  • 2 teaspoons ground sumac

Method

Preheat oven on Grill to 180ºC.

Prepare minced lamb by frying with chilli and onion in a splash of oil, over a moderate heat. The mince should be crispy and well browned. Season with salt and pepper.

Combine all salad ingredients in a bowl and toss.

Prepare pita crisps by lightly grilling in oven for 10 minutes and sprinkling with sumac.

Lightly toss everything together. Serve immediately, with vinaigrette if desired.

An extract from Minced with photography by Alan Gillard. Published by Penguin Group NZ. Copyright © Sue Hamilton and Dana Alexander, 2010. RRP $35.00. Available at all good booksellers nationwide.
  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving

Serving size: 255g
Energy kJ (kcal) 1045 (249)
Protein (g) 12.8
Fat (g) 14.7
Saturated (g)
3.5
Carbohydrate (g) 15.4
Sugars (g)
4.4
Sodium (mg) 129
Iron (mg) 2.1
Zinc (mg) 2.4
Vitamin B12 (ug) 0.8
Vitamin D (ug) 0.3
Selenium (ug) 6.9

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