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Lamb with pea hummus and tomato herb salad
Lamb with pea hummus and tomato herb salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Sweet and colorful peas elevate this easy hummus.
Ingredients:
  • 120g (1 cup) frozen peas
  • 400g can chickpeas
  • 48.00 gm tahini
  • 1 clove garlic
  • 1 tsp dried mint
  • 2 lemons
  • 36.40 gm olive oil
  • 2 x 275g lamb backstraps
  • 250g punnet cherry tomatoes
  • 1 red onion
  • 100g feta
  • 1/2 bunch flat-leaf parsley
  • 1/2 bunch fresh mint
  • 4 small pita breads
Instructions:
  • For pea hummus, blanch peas with boiling water, then transfer to a food processor. Rinse and drain chickpeas, add to the processor with tahini, garlic, dried mint, and the juice of 1 lemon. Blend until it reaches a coarse paste, then season with salt and pepper. Voila! Enjoy your 500ml (2 cups) of flavorful pea hummus.
  • In a frying pan over medium heat, warm up 1 tablespoon of oil. Season the lamb, then sear for 3 minutes on each side until it reaches your desired level of doneness. Place the lamb on a plate, cover loosely with foil, and let it rest for 5 minutes.
  • Prepare a vibrant salad by halving tomatoes and placing them in a bowl. Thinly slice onion and add it to the bowl. Cut feta into 2cm cubes and mix it in. Squeeze the juice of the remaining lemon over the ingredients. Tear off parsley leaves and half of the mint leaves, then add them to the bowl. Finish by seasoning and tossing everything together until well combined.
  • Plate the pea hummus, add the tomato salad on top. Place the sliced lamb over the salad. Tear over the remaining mint leaves and drizzle with the remaining 1 tablespoon of oil. Serve with pita bread.

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