Oriental salad "Everything must go!"

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
4 4
A salad like from 1001 nights: The Dukkah spice mixture, mint, parsley and a dressing with pomegranate take you away to the Orient for a culinary fairytale.
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 250 g Flatbread
  • 8-9 Tbsp Olive oil
  • 7-10 Tbsp Thyme
  • 7-10 Tbsp salt, pepper
  • 1 Mini Romaine lettuce
  • 2 Shallots
  • 1 Cucumber
  • 1 collar Radishes
  • 3 Stem/s Mint and parsley
  • 1 Garlic clove
  • 6 TABLESPOONS Red wine vinegar
  • 4 TABLESPOONS Pomegranate syrup (Grenadine)
  • 1 Organic Lemon
  • 4 Lamb fillets (approx. 70 g each)
  • 3-4 Tbsp Dukkah (North African spice mixture)

Directions

  1. 1

    Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). First cut flatbread into slices and then pluck roughly. Sprinkle with 2-3 tbsp. oil and sprinkle with 1 tsp. thyme. Spread on a baking tray. Roast in a hot oven for 5-8 minutes, then remove.

  2. 2

    For the salad, clean, wash and dry romaine lettuce, pluck roughly. Peel shallots and cut into rings. Wash cucumber and cut into slices. Clean, wash and quarter radishes. Wash herbs, shake dry, pluck leaves.

  3. 3

    For the vinaigrette, peel and finely chop the garlic. Whisk vinegar, syrup, lemon zest, garlic, salt and pepper. Gradually add 6 tbsp. oil.

  4. 4

    Dab the fillets dry and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Fry the fillets for 2-3 minutes, take them out and roll them in dukkah. Mix bread and prepared salad ingredients, sprinkle with vinaigrette. Cut fillets into pieces and spread on the salad.

Nutrition Facts

KCAL
600 kcal
CARBS
41 g
FATS
32 g
PROTEINS
36 g