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Lamb pita salad

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(serves 4)
 
500g lamb fillet, cut into steaks
1 tsp diced garlic
5 cherry tomatoes, seeds removed and chopped 
1/2 teaspoon mixed herbs 
3/4 cup flat leaf parsley leaves 
1 cup mint leaves 
2 green onions, sliced 
3 teaspoons lemon juice 
1/4 cup olive oil
 
Roasted Garlic Hummus
8lbs canned chickpeas
2 tablespoons roasted garlic
1/2 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon oregano
 
Pita bread to serve
 
N.B. Items in bold are available from all MF outlets.
 
Place olive oil, mixed herbs, garlic, salt and pepper in a non-metallic bowl, and whisk to combine. Add lamb, cover and set aside for 20 minutes to marinate.
 
To make hummus, process chickpeas, garlic, olive oil, lemon juice and oregano in a food processor until desired consistency is achieved. If hummus is too thick, simply add olive oil in small increments(1/2 teaspoon). Serve hummus garnished with finely chopped parsley.
 
Prepare the salad by placing the tomatoes, green onion, parsley, mint, 2 tablespoons olive oil, and lemon juice in a large bowl and toss to combine. Set aside.
 
Heat a stove-top grill plate or barbecue over high heat. Drain lamb and place on grill. Cook for 4 minutes each side or until cooked to your liking.
 
Serve lamb with salad, toasted pita bread and hummus.
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