Middle Eastern lamb & orzo salad

Recipes / Salads

Kick back this summer with a simple dish that is delicious served straight from the stove.

Recipe «Middle Eastern lamb & orzo salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 400g can cannellini beans, rinsed, drained, 100g feta, cut into small cubes, 2 cloves garlic, finely chopped, 80ml extra virgin olive oil, 40g currants , 2 tbsp red wine vinegar, 1/2 red onion, thinly sliced, 2 x 200g lamb backstraps, halved lengthwise , 1 tsp ground cumin, 1/2 tsp smoked Spanish paprika, 200g orzo, 100g pine nuts, roasted, 1/2 bunch flat-leaf parsley, leaves picked, 2 cups wild rocket, 1/2 tsp sumac, Lemon wedges, to serve.

Ingredients:

  • 400g can cannellini beans, rinsed, drained 
  • 100g feta, cut into small cubes 
  • 2 cloves garlic, finely chopped 
  • 80ml extra virgin olive oil 
  • 40g currants 
  • 2 tbsp red wine vinegar 
  • 1/2 red onion, thinly sliced 
  • 2 x 200g lamb backstraps, halved lengthwise 
  • 1 tsp ground cumin 
  • 1/2 tsp smoked Spanish paprika 
  • 200g orzo 
  • 100g pine nuts, roasted 
  • 1/2 bunch flat-leaf parsley, leaves picked 
  • 2 cups wild rocket 
  • 1/2 tsp sumac 
  • Lemon wedges, to serve 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Drain onion, then add to bean mixture along with currant mixture, pasta, pine nuts and parsley. Toss to combine.
  5. 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.