Sumac lamb, radish, tomato and mint salad

Cooking Salads Sumac lamb, radish, tomato and mint salad

Tuesdays a great time to get out the grill and whip up this flavoursome, healthy dish.

Lables: Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Sprinkle both sides of lamb with the sumac. Preheat a chargrill on high. Brush with oil to lightly grease. Add the lamb and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 3 minutes to rest.
  2. Meanwhile, place the tomato, cucumber, radish, mint and parsley in a large bowl. Whisk together the lemon juice and oil. Add to the salad. Season with salt and pepper. Toss to combine.
  3. Thickly slice lamb across the grain. Add to the salad. Toss to combine. Transfer to a serving platter. Sprinkle with extra sumac. Serve with bread.

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500g lamb leg steaks
2 tsp ground sumac
Olive oil, to grease
1 x 200g punnet grape tomatoes, halved
1 Lebanese cucumber, quartered lengthways, thinly sliced crossways
6 small radishes, trimmed, thinly sliced
1/2 cup fresh mint leaves
1/2 cup fresh continental parsley leaves
1 tbsp fresh lemon juice
2 tsp olive oil
Ground sumac, extra, to serve
4 rounds wholemeal pita bread

Adv

Autors
Preparation time
15
Cooking time
6
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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