Mediterranean
10 Minute Kitchen
From
10 Minute Kitchen
season
2
episode
8
Fattoush Salad Wrap and San Pellegrino Aranciata Cocktail
With
Dezi Madafferi
SERVES
4
Ingredients
1 large cos lettuce
2 small Lebanese cucumbers
1 punnet Perino Medley Grape Tomatoes
3 red radishes
2 stalks spring onion
400g flat leaf parsley
130g mint
1/2 pomegranate, seeds only
Old El Paso Extra Thin tortillas (1 for chip topper & 6 for wraps)
Rice bran oil for frying
1-2 tbs sumac
Salt
For the dressing: 2 tbs pomegranate molasses
For the dressing: 1 tbs lemon juice
For the dressing: 1/2 tbs sumac
For the dressing: 5 tbs olive oil
For the dressing: salt and cracked black pepper
2 Farm 88 Lamb Backstraps (approx 300-400g each)
4 tbs olive oil
2 tbs Old El Paso Extra Mild Super Tasty Spice Mix
Salt and pepper
4 large dollops Farmers Union Greek Yoghurt
Mint leaves, for garnish
Method
Thinly slice 1 Old El Paso Extra Thin Tortilla into strips.
Add rice bran oil into pan and fry the tortilla strips until golden.
Remove and drain onto paper towel. Whilst the tortilla is hot, sprinkle with sumac and a little salt.
Use the back of a spoon to remove pomegranate seeds (keep aside to add at the end).
Chop all ingredients for the salad and add into a large bowl.
For the dressing, add all the ingredients into a small bowl and whisk. Check flavour and adjust seasoning to taste, then pour over the salad and toss well.
Top with pomegranate seeds (keep some aside to garnish on top at the end also).
Spritz the lamb backstraps with olive oil and season well on both sides with the Old El Paso Extra Mild Super Tasty Spice Mix.
Heat skillet pan so it is sizzling.
Cook on a BBQ skillet for 3 mins on each side.
Remove and cover with foil and allow to rest for approx 3 mins, before slicing.
Add fattoush salad and lamb slices into the tortillas before adding a dollop of yoghurt on top.
Garnish with extra pomegranate seeds and mint leaves and wrap.
Dezi Madafferi
Dezi Madafferi is an avid home cook who first graced our television screens on Channel 7’s Plate of Origin, where her ‘Team Greece’ recipes won her team the competition. Co-host on Ten Minute Kitchen channel 10, Season 2, Dezi brings her joyful energy to quick and easy recipes.
Dezi’s easy-to-make Mediterranean recipes inspire and are loved by, not only her 111K followers on Instagram, but equally a number of reputable brands, She is the official ambassador for Riverina Dairy Co and has worked with the likes of Tasman Butchers regularly, Barilla, Coca-Cola , Harris Scarfe, and Old El Paso, sharing family-friendly recipes. Dezi has also created reels showcasing the Dandenong Market and events.
As a mother of two girls, a wife and owner of ‘Dezi cooks seasoning range’ she enjoys keeping recipes and styling simple and attainable for families and entertaining, and it’s this authenticity that has helped Dezi to build a loyal following online.
Inspiration Starts Here
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