Name: Middle Eastern lamb & orzo salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1
Cuisine: holiday
Ingredients: 400g can cannellini beans, rinsed, drained; 100g feta, cut into small cubes; 2 cloves garlic, finely chopped; 80ml (1/3 cup) extra virgin olive oil; 40g (1/4 cup) currants; 40.00 ml red wine vinegar; 1/2 red onion, thinly sliced; 2 x 200g lamb backstraps, halved lengthwise; 2.50 gm ground cumin; 1.25 gm smoked Spanish paprika (see note); 200g orzo (risoni) (see note); 100g pine nuts, roasted; 1/2 bunch flat-leaf parsley, leaves picked; 500.00 ml wild rocket; 1/2 tsp sumac (see note); Lemon wedges, to serve

Middle Eastern lamb & orzo salad

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Prep Time:
30 minutes

Cook Time:
10 minutes

Total Time:
40 minutes

Enjoy a quick and tasty summer stove-top dish.

Ingredients:

400g can cannellini beans, rinsed, drained
100g feta, cut into small cubes
2 cloves garlic, finely chopped
80ml (1/3 cup) extra virgin olive oil
40g (1/4 cup) currants
40.00 ml red wine vinegar
1/2 red onion, thinly sliced
2 x 200g lamb backstraps, halved lengthwise
2.50 gm ground cumin
1.25 gm smoked Spanish paprika (see note)
200g orzo (risoni) (see note)
100g pine nuts, roasted
1/2 bunch flat-leaf parsley, leaves picked
500.00 ml wild rocket
1/2 tsp sumac (see note)
Lemon wedges, to serve

Instructions:

Mix together the beans, feta, half of the garlic, and 60ml (1/4 cup) oil in a large bowl. In a separate small bowl, combine currants and vinegar. Soak the onion in a bowl of iced water and set all three bowls aside.
In a bowl, combine the remaining garlic, 1 tablespoon of oil, lamb, cumin, and paprika. Mix thoroughly. Heat a large heavy-based frying pan over high heat. Once the pan is very hot, add the lamb and cook for 30 seconds on each of the 4 sides. Allow the lamb to rest, loosely covered with foil, for 10 minutes before serving.
Cook pasta in a pot of boiling salted water for 6 minutes until just before al dente. Drain and rinse with cold water to stop the cooking process.
After draining the onion, mix it with the bean mixture, currant mixture, cooked pasta, pine nuts, and fresh parsley. Gently toss everything together until well combined.
Slice the lamb thinly and mix it into the pasta salad. Spread rocket on plates, add the salad on top, sprinkle with sumac, and serve with lemon wedges.

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