Za’atar lamb chopped salad

Za’atar lamb chopped salad
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

This fattoush-inspired salad has a perfect balance of textures and flavours. Crunchy pittas, crisp lettuce and cucumber, juicy tomatoes and tender lamb spiked with citrusy sumac and herby za’atar.

Next time, try spiced lamb cutlets with rice and spinach salad.

Nutrition: per serving

Calories
567kcals
Fat
36g (13g saturated)
Protein
30g
Carbohydrates
26g (9.7g sugars)
Fibre
30g
Salt
2.1g
Calories
567kcals
Fat
36g (13g saturated)
Protein
30g
Carbohydrates
26g (9.7g sugars)
Fibre
30g
Salt
2.1g

Ingredients

  • 2 pitta breads
  • Extra-virgin olive oil to fry and drizzle
  • 2 tsp sumac
  • 300g lamb leg steaks
  • 1 tbsp za’atar
  • 1 romaine lettuce
  • 1 cucumber
  • 5 medium tomatoes
  • 3 spring onions
  • 20g bunch parsley
  • Juice 1 lemon
  • 200g feta

Method

  1. Tear the pittas into bite-size chunks. Heat 1 tbsp oil in a large frying pan and add the pitta. Fry for a few minutes, tossing regularly, until golden. Use tongs to transfer them to a plate, sprinkle with 1 tsp sumac and set aside.
  2. Season the lamb and sprinkle with the za’atar. Return the pan to the heat with a little more oil if needed. Cook over a medium-high heat for about 4 minutes on each side until golden. Set aside to rest.
  3. While the lamb rests, prepare the rest of the ingredients. Chop the lettuce, cucumber and tomatoes into chunks, slice the spring onions and roughly chop the parsley. In a large bowl, combine the lemon juice with 2 tbsp oil and the remaining 1 tsp sumac. Season with salt and pepper then toss through the prepared salad veg and parsley. Add the pitta chunks and give everything another toss.
  4. Put the mixture on a serving platter or divide among 4 plates. Slice the rested lamb and scatter over the salad, followed by a crumble of feta.

delicious. tips

  1. Eco tip: By combining lamb with feta, less meat is needed to serve four people. If you’d like something even more substantial, toss 250g cooked lentils through the salad too.

Recipe By

Emily Gussin

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