Sumac Lamb Fattoush Salad

    1 hour 5 minutes

    Sumac is a ground spice from a slightly astringent, lemon-flavoured red berry. It is commonly used in Middle Eastern cooking. I have used it to spice the lamb in this recipe. Although its not traditional, I like to add fetta cheese to my fattoush to add extra bite and creaminess.

    1 person made this

    Serves: 4 

    • 2 teaspoons ground sumac
    • 1/2 teaspoon ground cumin
    • 2 cloves garlic, crushed
    • 1 teaspoon finely grated lemon rind
    • 1/4 cup olive oil, divided
    • 500g lamb backstrap (loin), trimmed
    • 2 pocket pitta breads
    • 100g baby spinach leaves
    • 1 yellow capsicum, diced
    • 1 Lebanese cucumber, diced
    • 1 avocado, diced
    • 250g cherry tomatoes, halved
    • 1 small red onion, thinly sliced
    • 1/2 cup coriander leaves
    • 1/2 cup mint leaves
    • 100g fetta cheese, crumbled
    • 2 tablespoons lemon juice
    • 1/3 cup hummus
    • 1/3 cup Greek-style yoghurt

    Preparation:20min  ›  Cook:15min  ›  Extra time:30min marinating  ›  Ready in:1hour5min 

    1. Combine the sumac, cumin, garlic, lemon rind and 1 tablespoon oil in a ceramic dish. Add the lamb and turn to coat in the spice mixture. Refrigerate for 30 minutes.
    2. Heat a barbecue or chargrill pan over high heat. Grill the pitta for 2-3 minutes each side or until crisp. Break into bite-sized pieces.
    3. Reheat chargrill pan over medium heat. Cook the lamb for 3-4 minutes each side for medium or until cooked to your liking; transfer to a plate, cover loosely with foil and rest for 5 minutes.
    4. Meanwhile, combine the spinach, capsicum, cucumber, avocado, tomatoes, red onion, coriander, mint, fetta, lemon juice and remaining oil in a large bowl; toss to combine. Add crisp pitta and toss.
    5. Divide fattoush among serving plates. Place a dollop of hummus and yoghurt on the side. Add slices of thickly sliced lamb.

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