Coolibah Salad Mix

Preparation Time 15 minutes

Cooking Time 10 minutes

Ingredients (serves 4)

  • 100g Coolibah Salad Mix
  • 2 tablespoons Moroccan spice-mix powder
  • 1/4 cup Extra Virgin Olive Oil
  • 2 x 250g lamb backstraps, trimmed
  • 400g can chick peas, rinsed & drained
  • 1 red onion, thinly sliced
  • 2 tomatoes, chopped
  • 2 tablespoons chopped coriander leaves
  • 2 tablespoons chopped mint leaves
  • 1/4 cup tahini
  • 1 clove garlic, crushed
  • 1/4 cup fresh lemon juice plus wedges to serve
  • Pita bread to serve

Method

  1. In a bowl, mix the spice-mix powder with 1 tablespoon of the olive oil. Brush over the lamb and set aside
  2. Place chick peas, onion, tomato, coriander and mint in a bowl. In a separate bowl, whisk tahini, garlic, lemon juice and 2 tablespoons water until you have a loose dressing. Toss salad with dressing.
  3. Heat a chargrill pan or BBQ to medium-high heat and cook lamb for 2-3 minutes each side until lightly charred, but still rare inside. Set aside to rest for 2-3 minutes.
  4. Lightly toast pita bread on the grill pan.
  5. Serve the lamb sliced with the salad, grilled pita bread, baby salad leaves and lemon wedges on the side.

  Download the recipe here