Fattoush with Crispy Lamb
Traditional Lebanese Salad
4 - 6
Sue Hamilton and Dana Alexander
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.
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250g Quality Mark lamb mince
1 small red chilli
seeds removed and finely chopped
8 leaves romaine lettuce
1 yellow capsicum
seeds removed and chopped
seeds removed, cut lengthwise and then into half rounds
a small handful of parsley
a small handful of fresh mint leaves
1/4 cup olive oil
1/4 cup lemon juice
2 large pita bread
chopped into wedges
2 tsp ground sumac
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 brushing with oil and then lightly grilling in the oven until crisp, sprinkle with sumac.
Lightly toss everything together.
Nutrition Information per Serving (255g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)