Mediterranean
10 Minute Kitchen
From
10 Minute Kitchen
season
2
episode
0
Fattoush salad wraps with lamb
With
Dezi Madafferi
Levantine fattoush rolled into a wrap, with crisp tortilla, grilled lamb and sumac-bright dressing.
PREP
0
MINS
Cook
0
MINS
SERVES
4
About this recipe
Levantine fattoush reimagined as a wrap. The salad's signature element (stale flatbread fried until crisp) carries over as tortilla strips fried golden in rice bran oil and seasoned with sumac while they're still hot.
Fattoush is the Lebanese answer to using up day-old bread: tomatoes, cucumber, radish, parsley, mint, all dressed with lemon and sumac, the bread doing the heavy textural work. Rolling it into an Old El Paso thin tortilla turns it into lunch food without losing the architecture of the original salad.
Grilled lamb adds the protein, sliced thin so it doesn't dominate. Pomegranate seeds for sweetness and a small crunch; spring onion for sharpness; flat-leaf parsley by the bunch (this is not a garnish-sized job). The lemon-sumac dressing goes in just before rolling so the bread chips stay crisp.
Lunch food with proper depth, the sort of thing you'd find at a Beirut street stall folded in waxed paper and eaten standing up. A glass of cold ayran or a labneh dip on the side if you want to keep it Levantine.
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 new Extra Thin tortillas (1 for chip topper & 6 for wraps)
- Rice bran oil for frying
- 1-2 tbs Sumac
- Salt
- 2 tbs Pomegranate molasses
- 1 tbs lemon juice
- 1/2 tbs sumac
- 5 tbs Olive Oil
- Salt and cracked black pepper
- 2 x 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
- A mint stalk to use the leaves as a garnish at the end
- Top with pomegranate seeds (keep some aside to garnish on top at the end also)
- Spritz the Farm 88 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 3mins, before slicing. This allows the juices to settle.
- Plate option 1 - Serve salad and Lamb on sepers
- 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 & wrap
Method
1. Thinly slice 1 Old El Paso Extra Thin Tortilla into strips.
2. Add Rice Bran oil into pan and fry the tortilla strips until it is golden
3. Remove and drain onto paper towel. Whilst the Tortilla is hot sprinkle with sumac and a little salt.
4. Use the back of a spoon to remove pomegranate seeds (keep seeds aside to add at the end)
5. Chop all ingredients for the salad and add into a large bowl
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Dezi Madafferi
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