fbpx

Fattoush Salad With Char-Grilled Lamb Steaks

Salads

What you will need:

2 Dina Paninette® (any variety) or 1 large white Paninette®

1 tbsp olive oil

1 tsp sumac

1 large Romaine lettuce, chopped

1/2 cucumber, halved lengthways and thinly sliced

2 large on-the-vine tomatoes, chopped

1 green pepper, deseeded and diced

4 spring onions, trimmed and finely chopped

4 radishes, thinly sliced

4 tbsp freshly chopped flat-leaf parsley

2 tbsp freshly chopped mint, plus extra leaves to garnish

2 lamb steaks (each about 150g)

1 lemon, cut into wedges

For the dressing:

3 tbsp olive oil

Juice of 1 lemon

1 garlic clove, crushed

1 tsp sumac

1/2 tsp pomegranate molasses

Made With

Dina Foods Paninette®

Prep time: 15 Mins  |  Cooking Time: 40 Mins  |  Servings: 4

This colourful Lebanese salad is topped with crispy baked flat bread pieces to give an extra crunch. Served with quick-to-cook chargrilled lamb steaks for a substantial and delicious dinner.

Method

1

Preheat the oven to 200C/180C fan/gas mark 6. Using kitchen scissors cut the Paninette® into small pieces. Spread on a large baking sheet and drizzle over the oil, tossing to lightly coat. Sprinkle over half a teaspoon of the sumac and season with freshly ground black pepper. Bake for 5-6 mins until crisp and golden, turning once. Set aside to cool.

2

Toss the lettuce, cucumber, tomatoes, pepper, spring onions and radishes in a large serving bowl with the chopped parsley and mint. Cover and set aside.

3

Squeeze the juice from one of the lemon wedges over the lamb steaks and sprinkle with the rest of the sumac.

4

Heat a cast iron griddle pan over a high heat. Add the steaks to the pan and cook for 3-5 mins on each side until chargrilled and cooked to your likeness. Add the remaining lemon wedges to the pan for the last 3-4 mins cooking time until lightly charred. Transfer to a chopping board, cover and leave to rest for 5 mins.

5

Whisk all the dressing ingredients together in a jug and season to taste with salt and freshly ground black pepper. Pour over the salad and toss gently to coat. Scatter over the baked Paninette® pieces and garnish with mint leaves. Thinly slice the lamb steaks and serve with the salad.

Tips

You can bake the Paninette® pieces in advance. Cool completely then store in an airtight container lined with kitchen paper and they will stay crisp for 2-3 days. If they do soften a little simple pop in a hot oven for 3-4 mins to crispen up. Add to the salad just before serving.

Instead of the lamb serve the salad with char-grilled steaks or pan-fried chicken thigh fillets. For a veggie version try char-grilled aubergine chunks and slices of pan-fried halloumi cheese.

Add some thinly sliced red onion to the salad, if liked, and sprinkle with a couple of spoonful’s of pomegranate seeds for a hint of tangy sweetness and a burst of colour.