It’s a bit of a struggle to shrug off the holiday mode and get back into normal routine – and this includes blogging as well as getting into grip with the “new” platform where one has lost one’s subscribers – I look at the amazing pictures posted by fellow bloggers and despair as to whether I will ever get anywhere near that level of expertise – ah well –I will continue to plod along and give it a shot.
During this holiday season I had cooked and baked many of fellow bloggers recipes that I had saved to impress and wow my family and friends and also tried some new
recipes including this lamb fattoush which I had adapted from the BBC food
network by Simon Ritter.
I love the way the word fattoush rolls off ones tongue – fattoush is a Lebanese salad. The salad dressing uses an ingredient, sumac, a ground red berry, which adds quite a zing to the flavour.
This salad is crisp, crunchy especially with the toasted pita and has an unsual flavour of the sumac – delicious and healthy. I have also tried this salad without the lamb – I have to admit the flavour of the lamb makes this a more special dish.
2 Tablespoon vegetable oil
250 gr lamb mince
½ onion, finely chopped
1 garlic clove, crushed
2 tsp ground cinnamon
FOR THE SALAD
Cos lettuce (shredded)
¼ green pepper cubed (½ cup)
¼ red pepper (½ cup)
¼ yellow pepper (½ cup)
1 Israeli cucumber, quartered and diced (I used ½
¼ cup carrot, grated
2 radish, chopped
½ cup parsley, finely chopped
¼ cup red onion, diced
¼ cup white onion, diced
1 tomato, diced
½ cup baby red cabbage, finely shredded
¼ cup baby cabbage, finely shredded
¼ cup fresh mint, finely shredded
1 toasted pita bread, tear into small bite size
100ml olive oil
1 ½ lemons, juice and zest
1/2 garlic clove, crushed
20gr ground sumac
Salt and pepper to taste
- For the lamb, heat one tablespoon of the
vegetable oil in a frying pan and fry the mince for 4-5 minutes, or until
browned all over. Remove the mince from the pan and set aside.
- In the same pan, add the remaining vegetable oil
and fry the onion and garlic until softened. Return the lamb back to the
frying pan, add the cinnamon, season with salt and freshly ground black
pepper and cook for a further 10 minutes, stirring regularly.
- For the dressing, whisk all the ingredients
together in a bowl until well combined.
- For the salad, place the salad ingredients into a
large bowl and season to taste with salt and freshly ground black pepper.
Pour over the salad dressing and mix until well combined.
- Serve the salad on a large serving plate or bowl
and spoon the lamb on top.