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Lamb, burghul and pomegranate salad
Lamb, burghul and pomegranate salad
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Hearty salad with sweet and tangy pomegranate bursts.
Ingredients:
  • 1 tsp sumac
  • 175g (1 cup) fine grit burghul
  • 235g (1 1/2 cups) frozen broad beans
  • 1 small lemon, rind finely grated, juiced
  • 20.00 ml white balsamic vinegar
  • 27.30 gm extra virgin olive oil
  • 1/2 red onion, finely chopped
  • 2 (about 250g each) lamb backstraps
  • 82.50 ml fresh coriander, firmly packed, chopped
  • 82.50 ml fresh mint, firmly packed, chopped
  • 82.50 ml fresh parsley, firmly packed, chopped
  • 100g soft feta, crumbled
  • 65g (1/3 cup) pomegranate kernels
  • 40.00 ml toasted pine nuts
  • Baby herbs, to serve
Instructions:
  • In a bowl, soak the burghul in cold water. Let it sit for 30 minutes to soften. Drain thoroughly, then wrap in a tea towel and gently squeeze out any excess moisture.
  • Place broad beans in a heatproof bowl and cover with boiling water. Let sit for 1 minute, then drain and peel off and discard pods.
  • In a large bowl, mix together the lemon rind, juice, vinegar, and 1 tablespoon of oil. Season with salt and pepper. Add the onion and let it sit to soften.
  • Drizzle the leftover oil over the lamb and sprinkle it with sumac. Season the lamb and cook in a heated non-stick frying pan for 6 minutes for medium doneness or to your preference. Place the cooked lamb on a plate and let it rest for 3 minutes before slicing.
  • Combine the burghul, broad beans, herbs, half of the feta, and half of the pomegranate kernels with the onion mixture. Season to taste and stir well. Evenly divide the mixture onto serving plates. Arrange the lamb on top and sprinkle with the remaining feta, pomegranate kernels, pine nuts, and baby herbs.

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