Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 15 mins plus rest­ing

Cook­ing time 20 mins

Serves 4 (as a main)

500g lamb back­straps, trimmed of fat

2 tsp ground turmeric

2 tsp ground cu­min

1 tsp ground cin­na­mon

½ tsp ground all­spice

Freshly ground black pep­per

1½ Tbsp ex­tra vir­gin olive oil

2 Pittes Lite Sou­vlaki & Pizza

¾ cup quinoa

250ml salt-re­duced chicken stock

250ml wa­ter

2 bunches pars­ley, finely chopped

½ bunch co­rian­der, leaves chopped

2 green shal­lots, finely sliced

4 toma­toes, seeded, finely chopped

1 red onion, finely chopped

2 cloves gar­lic, crushed

Juice of 1 lemon

4 Tbsp tzatziki

4 Tbsp hum­mus

STEP 1 Rub lamb in spices, sea­son with pep­per. Set aside for 1 min. Driz­zle 2 tsp of the oil over the lamb.

STEP 2 Heat a char­grill pan on medium-high. Cook lamb for 8-9 mins, turn­ing sev­eral times, for medium-rare. Trans­fer to a plate, cover loosely with foil and set aside to rest for 10 mins. Char­grill pittes for 1-2 mins each side, to warm through. Wrap in foil and set aside.

STEP 3 Mean­while to make the tabouli, put quinoa, stock and wa­ter in a medium saucepan and bring to the boil over a high heat. Cook for 5 mins. Re­duce heat to low, cover and cook for a fur­ther 5 mins. Re­move from heat and set aside for 5 mins. Use a fork to fluff the quinoa. Trans­fer to a bowl.

STEP 4 Add herbs, shal­lots, tomato, onion, gar­lic, juice and re­main­ing oil. Toss to com­bine.

STEP 5 Slice lamb. Serve with tabouli, tzatziki, hum­mus and pitte.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.