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For the lamb salad:
Mix the lamb with the garlic, ground coriander and season with salt and pepper.
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.
Tip contents into a bowl and toss together with the feta, mint, coriander, olives and cucumber.
Squeeze over the lemon juice and add a good glug of extra virgin olive oil.
For the red pepper hummus:
Place all of the ingredients in a food processor and blitz to form a paste.
If the mixture doesn’t blend well add a touch of water rather than more oil.
Taste and add extra lemon juice, olive oil or spices if you prefer.
Serve the lamb with the red pepper hummus and toasted pitta bread.
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