A healthy salad of rested lamb with a Mediterranean twist served with a delicious red pepper hummus and pita bread.


  • For the lamb salad

  • 2 lamb leg steaks, cut into strips

  • 2 cloves garlic, crushed

  • ½ tsp ground coriander

  • sea salt and freshly ground black pepper

  • 2 tbsp olive oil

  • 100g (4oz) frozen peas, defrosted

  • 150g (5oz) feta cheese, crumbled

  • mint and coriander leaves, roughly chopped

  • 20 black Greek olives, pitted

  • ½ cucumber, diced into about 1cm chunks

  • juice of ½ lemon

  • extra-virgin olive oil

  • For the red pepper hummus

  • 1 tin of chickpeas, drained

  • 1 roasted red pepper, from a jar, skinned and seeds removed

  • 2 tbsp lemon juice

  • 2 cloves of garlic, crushed

  • 1 tsp ground cumin

  • 1 tsp paprika

  • 100ml (4floz) tahini paste

  • 2 tbsp extra virgin olive oil

  • salt and freshly ground black pepper

  • To serve

  • pitta bread, toasted


  • For the lamb salad:

  • 1.

    Mix the lamb with the garlic, ground coriander and season with salt and pepper.

  • 2.

    Heat the olive oil in a frying pan. Add the lamb and fry over a high heat for a few minutes until cooked through.Add the peas to the pan and toss around until they are heated through.

  • 3.

    Tip contents into a bowl and toss together with the feta, mint, coriander, olives and cucumber.

  • 4.

    Squeeze over the lemon juice and add a good glug of extra virgin olive oil.

  • For the red pepper hummus:

  • 1.

    Place all of the ingredients in a food processor and blitz to form a paste.

  • 2.

    If the mixture doesn’t blend well add a touch of water rather than more oil.

  • 3.

    Taste and add extra lemon juice, olive oil or spices if you prefer.

  • 4.

    Serve the lamb with the red pepper hummus and toasted pitta bread.

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Posted by bezReport
sounds amazing