Kick back this summer with a simple dish that is delicious served straight from the stove.
- Combine beans, feta, half the garlic and 60ml (1/4 cup) oil in a large bowl. In a small bowl, combine currants and vinegar. Place onion in a bowl of iced water, then set all 3 bowls aside.
- Place remaining garlic and 1 tablespoon oil, lamb, cumin and paprika in a bowl. Toss well to coat. Heat a large, heavy-based frying pan over high heat. When pan is very hot, add lamb and cook for 30 seconds on each of the 4 sides. Rest, loosely covered with foil, for 10 minutes.
- Meanwhile, cook pasta in a saucepan of boiling salted water for 6 minutes or until slightly firmer than al dente. Drain, then refresh under cold water.
- Drain onion, then add to bean mixture along with currant mixture, pasta, pine nuts and parsley. Toss to combine.
- Thinly slice lamb, add to pasta salad, and toss to combine. Scatter plates with rocket, then top with salad. Sprinkle with sumac and serve with lemon wedges.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set