Nutrition Information Per Serving
Serving size: 361g
Energy kJ (kcal) |
2212 (528) |
Protein (g) |
18.5 |
Fat (g) |
36.9 |
Saturated (g)
|
7.3 |
Carbohydrate (g) |
28.4 |
Sugars (g)
|
27.8 |
Sodium (mg) |
817 |
Iron (mg) |
2.4 |
Zinc (mg) |
2.5 |
Vitamin B12 (ug) |
1.4 |
Vitamin D (ug) |
N/A |
Selenium (ug) |
4.7 |
Za’atar is an aromatic blend of herbs and spices used across the Middle East, prepared from dried thyme, sesame seeds, ground sumac berries and salt. It is available from good cook shops, delicatessens and some supermarkets.
Use a flavoured olive oil like lemon or orange or an extra virgin olive oil for this recipe to add extra flavour.
Barbecue or pan-fry the striploins over a moderately high heat for about 5-7 minutes, turning occasionally until well browned. Set aside on a plate while tossing the salad ingredients together.
Cut away the thick skin and pith from the oranges and segment or dice the flesh. Place in a bowl with the dates, rocket or baby salad leaves, olives, sliced red onion, thyme, chilli, olive oil and vinegar. Season well with salt and pepper.
Slice the lamb on a slight angle into 1-2cm thick slices and toss with the salad.